Vitamin E (α-Tocopherols) Content of Vegetables
(121 - 130)
1.2 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
1.5 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.5 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
1.1 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.2 mg
(per 50 g edible portion)
Edamame (raw)
0.4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1.3 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
0.1 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.1 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
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