The amount of Nuts and Seeds that contain 4.5 mg of Vitamin E (α-Tocopherols)
(21 - 29)
0.2 mg
(per 9 g edible portion)
Ginkgo nut (raw)
×
22.5
0.2 mg
(per 10 g edible portion)
Peanut (oil-roasted and salted)
×
22.5
0.2 mg
(per 10 g edible portion)
Pecan nut (oil-roasted and salted)
×
22.5
0.2 mg
(per 10 g edible portion)
Poppy seed (dried)
×
22.5
0.1 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
×
45
0.2 mg
(per 25 g edible portion)
Pistachio nut (roasted and salted)
×
22.5
0.1 mg
(per 10 g edible portion)
Walnut (roasted)
×
45
0.1 mg
(per 10 g edible portion)
Pumpkin seed (roasted and salted)
×
45
0.1 mg
(per 10 g edible portion)
Cashew nut (oil-roasted and salted)
×
45
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