Vitamin E (α-Tocopherols) Content of Foods
(431 - 440)
0.5 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
1.8 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.2 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
1.9 mg
(per 220 g edible portion)
Tomato (fruit, raw)
1.2 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.5 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
1.2 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.3 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
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