The amount of Fruits that contain 4.5 mg of Vitamin E (α-Tocopherols)

• 

  0.7 mg

  (per 16 g edible portion)

  Olive (pickles, green olives)
  × 6.4
• 

  1 mg

  (per 18 g edible portion)

  Olive (pickles, stuffed olives)
  × 4.5
• 

  0.6 mg

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 7.5
• 

  0.7 mg

  (per 20 g edible portion)

  Olive (pickles, ripe olives)
  × 6.4
• 

  1.4 mg

  (per 100 g edible portion)

  Yuzu (peel, raw)
  × 3.2
• 

  5.4 mg

  (per 234 g edible portion)

  Avocado (raw)
  × 0.8
• 

  0.4 mg

  (per 18 g edible portion)

  Kumquat (whole, raw)
  × 11.3
• 

  0.4 mg

  (per 20 g edible portion)

  Blueberry (jam)
  × 11.3
• 

  6.4 mg

  (per 550 g edible portion)

  Mango (raw)
  × 0.7
• 

  1.4 mg

  (per 85 g edible portion)

  Blueberry (raw)
  × 3.2