The amount of Meats that contain 15 mg of Vitamin E (α-Tocopherols) (11 - 20)

• 

  0.3 mg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  × 50
• 

  0.3 mg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  × 50
• 

  0.6 mg

  (per 86 g edible portion)

  Cattle, Imported beef (fillet, lean, raw)
  × 25
• 

  0.8 mg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, lean, raw)
  × 18.8
• 

  1.1 mg

  (per 150 g edible portion)

  Cattle, Imported beef (sirloin, lean and fat, raw)
  × 13.6
• 

  2 mg

  (per 289 g edible portion)

  Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  × 7.5
• 

  2.1 mg

  (per 298 g edible portion)

  Cattle, Imported beef (rib loin, lean and fat, raw)
  × 7.1
• 

  3.1 mg

  (per 446 g edible portion)

  Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  × 4.8
• 

  3.2 mg

  (per 456 g edible portion)

  Cattle, Imported beef (chuck loin, lean and fat, raw)
  × 4.7
• 

  0.2 mg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  × 75