Vitamin E (α-Tocopherols) Content of Vegetables
(141 - 150)
1.8 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.6 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
1.3 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
1.2 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.1 mg
(per 40 g edible portion)
Edamame (boiled)
0.7 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.6 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.2 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
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