Vitamin E (α-Tocopherols) Content of Vegetables
(91 - 100)
1.9 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
1.1 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
0.7 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.7 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0.3 mg
(per 30 g edible portion)
Okra (pods, boiled)
0.3 mg
(per 30 g edible portion)
Okra (pods, raw)
2.9 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.5 mg
(per 80 g edible portion)
Edamame (frozen)
0.3 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
1 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
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