The amount of Fruits that contain 4 mg of Vitamin E (α-Tocopherols) (71 - 80)

• 

  0.4 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 10
• 

  0.3 mg

  (per 150 g edible portion)

  Valencia (fruit juices, straight fruit juice)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, reconstituted fruit juice)
  × 13.3
• 

  0.3 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, straight fruit juice)
  × 13.3
• 

  0.1 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, pickles, seasoned)
  × 40
• 

  0.2 mg

  (per 100 g edible portion)

  Fig (canned in heavy syrup)
  × 20
• 

  0.1 mg

  (per 110 g edible portion)

  Apple (canned in heavy syrup)
  × 40
• 

  0.2 mg

  (per 150 g edible portion)

  Apple (reconstituted fruit juice)
  × 20
• 

  0.2 mg

  (per 150 g edible portion)

  Apple (straight fruit juice)
  × 20
• 

  0.1 mg

  (per 83 g edible portion)

  Pummelo (candied peel)
  × 40