The amount of Fruits that contain 19 mg of Vitamin E (α-Tocopherols)
(71 - 80)
0.4 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
×
47.5
0.3 mg
(per 150 g edible portion)
Valencia (fruit juices, straight fruit juice)
×
63.3
0.3 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, reconstituted fruit juice)
×
63.3
0.3 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, straight fruit juice)
×
63.3
0.1 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
×
190
0.2 mg
(per 100 g edible portion)
Fig (canned in heavy syrup)
×
95
0.1 mg
(per 110 g edible portion)
Apple (canned in heavy syrup)
×
190
0.2 mg
(per 150 g edible portion)
Apple (reconstituted fruit juice)
×
95
0.2 mg
(per 150 g edible portion)
Apple (straight fruit juice)
×
95
0.1 mg
(per 83 g edible portion)
Pummelo (candied peel)
×
190
<
1
…
8
9
10
>