The amount of Meats that contain 19 mg of Vitamin E (α-Tocopherols) (51 - 60)

• 

  0.3 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 63.3
• 

  0.1 mg

  (per 25 g edible portion)

  Swine, Sausage (fresh sausage)
  × 190
• 

  0.2 mg

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 95
• 

  0.5 mg

  (per 205 g edible portion)

  Swine, Offal (feet, boiled)
  × 38
• 

  0.1 mg

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 190
• 

  0.1 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 190
• 

  0.2 mg

  (per 50 g edible portion)

  Swine, Ground meat (raw)
  × 95
• 

  0.2 mg

  (per 61 g edible portion)

  Swine, Pork, large type breed (outside ham, lean, raw)
  × 95
• 

  0.5 mg

  (per 125 g edible portion)

  Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  × 38
• 

  0.4 mg

  (per 99 g edible portion)

  Swine, Pork, large type breed (outside ham, lean and fat, raw)
  × 47.5