The amount of Fruits that contain 4 mg of Vitamin E (α-Tocopherols)
(51 - 60)
0.4 mg
(per 180 g edible portion)
Grapefruit (juice sacs, raw)
×
10
0.6 mg
(per 360 g edible portion)
Oroblanco (juice sacs, raw)
×
6.7
0.1 mg
(per 21 g edible portion)
Valencia (marmalade, heavily sweetened)
×
40
0.5 mg
(per 150 g edible portion)
Valencia (fruit juices, reconstituted fruit juice)
×
8
0.5 mg
(per 295 g edible portion)
Valencia (juice sacs, raw)
×
8
0.5 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
×
8
0.1 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
×
40
0.6 mg
(per 340 g edible portion)
Apple (raw)
×
6.7
0.1 mg
(per 120 g edible portion)
Lime (juice, fresh)
×
40
0.4 mg
(per 400 g edible portion)
Melon (open culture, raw)
×
10
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