Vitamin E (α-Tocopherols) Content of Foods
(Initial C) (121 - 130)
0.1 mg
(per 5 g edible portion)
Chickpea (whole, oil-roasted and salted)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
1.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
3.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
-
(per 60 g edible portion)
Chinese chestnut (roasted)
3.1 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
2.4 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.2 mg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
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