The amount of Fruits that contain 19 mg of Vitamin E (α-Tocopherols) (41 - 50)

• 

  0.3 mg

  (per 100 g edible portion)

  Satsuma mandarin (segments, early ripening type, raw)
  × 63.3
• 

  0.1 mg

  (per 30 g edible portion)

  Fig (dried)
  × 190
• 

  0.3 mg

  (per 100 g edible portion)

  Fig (raw)
  × 63.3
• 

  0.2 mg

  (per 50 g edible portion)

  Strawberry (raw)
  × 95
• 

  0.1 mg

  (per 21 g edible portion)

  Apricot (jam, heavily sweetened)
  × 190
• 

  0.3 mg

  (per 150 g edible portion)

  Hyuganatsu (segments and albedo, raw)
  × 63.3
• 

  1 mg

  (per 520 g edible portion)

  Papaya (ripe, raw)
  × 19
• 

  0.6 mg

  (per 330 g edible portion)

  Hassaku (juice sacs, raw)
  × 31.7
• 

  0.9 mg

  (per 335 g edible portion)

  European pear (raw)
  × 21.1
• 

  0.5 mg

  (per 250 g edible portion)

  Tangor (juice sacs, raw)
  × 38