Vitamin E (α-Tocopherols) Content of Vegetables
(101 - 110)
0.3 mg
(per 30 g edible portion)
Kyona (salted pickles)
1 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
2.8 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
2.8 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
0.6 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.2 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
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)
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