The amount of Fruits that contain 4 mg of Vitamin E (α-Tocopherols) (61 - 70)

• 

  0.4 mg

  (per 400 g edible portion)

  Melon (greenhouse culture, raw)
  × 10
• 

  0.2 mg

  (per 150 g edible portion)

  Ponkan (juice sacs, raw)
  × 20
• 

  0.1 mg

  (per 60 g edible portion)

  Grape (canned in heavy syrup)
  × 40
• 

  0.1 mg

  (per 45 g edible portion)

  Loquat (canned in heavy syrup)
  × 40
• 

  0.1 mg

  (per 40 g edible portion)

  Natsumikan (canned in heavy syrup)
  × 40
• 

  0.2 mg

  (per 100 g edible portion)

  European pears (canned in heavy syrup)
  × 20
• 

  0.1 mg

  (per 30 g edible portion)

  Carambola (raw)
  × 40
• 

  0.3 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, 20% fruit juice beverage)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, reconstituted fruit juice)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, straight fruit juice)
  × 13.3