The amount of Meats that contain 9 mg of Vitamin E (α-Tocopherols) (111 - 120)

• 

  0.3 mg

  (per 110 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  × 30
• 

  0.1 mg

  (per 50 g edible portion)

  Chicken (ground meat, raw)
  × 90
• 

  0.1 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 90
• 

  0.4 mg

  (per 210 g edible portion)

  Chicken, Broiler meat (thigh, without skin, raw)
  × 22.5
• 

  0.2 mg

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 45
• 

  0.5 mg

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 18
• 

  0.3 mg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 30
• 

  0.3 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 30
• 

  0.2 mg

  (per 100 g edible portion)

  Swine, Pork, large type breed (fillet, lean, raw)
  × 45
• 

  0.2 mg

  (per 105 g edible portion)

  Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  × 45