Vitamin E (α-Tocopherols) Content of Vegetables
(1 - 10)
0.9 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
1.3 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
3.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
3.6 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1.3 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
1.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.4 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
3.9 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
47.8 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
0.2 mg
(per 5 g edible portion)
Water pepper sprout (raw)
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