Vitamin E (α-Tocopherols) Content of Vegetables
(131 - 140)
1.1 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
1 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
1 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
-
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
-
(per 5 g edible portion)
Sayaendo (immature pods, raw)
1.2 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
1 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0.3 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
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