The amount of Fruits that contain 4 mg of Vitamin E (α-Tocopherols) (81 - 90)

• 

  0.1 mg

  (per 140 g edible portion)

  Grape (raw)
  × 40
• 

  0.4 mg

  (per 515 g edible portion)

  Papaya (unripe, raw)
  × 10
• 

  0.1 mg

  (per 65 g edible portion)

  Japanese pear (canned in heavy syrup)
  × 40
• 

  0.3 mg

  (per 350 g edible portion)

  Japanese pear (raw)
  × 13.3
• 

  0.1 mg

  (per 240 g edible portion)

  Sour orange (juice, fresh)
  × 40
• 

  4 mg

  (per 6600 g edible portion)

  Watermelon (raw)
  × 1
• 

  0.2 mg

  (per 150 g edible portion)

  Shiikuwasha (10% fruit juice beverage)
  × 20
• 

  0.1 mg

  (per 208 g edible portion)

  Pomegranate (raw)
  × 40
• 

  0.2 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, 50% fruit juice beverage)
  × 20
• 

  0.2 mg

  (per 150 g edible portion)

  Guava (fruit juices, 20% fruit juice beverage, nectar)
  × 20