The amount of Vegetables that contain 150 mg of Vitamin E (α-Tocopherols) (61 - 70)

1 mg

(per 60 g edible portion)
Ta cai (leaves, boiled)
× 150
2.5 mg

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
× 60
0.4 mg

(per 27 g edible portion)
Kogomi (spears, raw)
× 375
0.5 mg

(per 30 g edible portion)
Bracken (young shoots, raw)
× 300
2.9 mg

(per 180 g edible portion)
Rape (stems and leaves, boiled)
× 51.7
0.1 mg

(per 4 g edible portion)
Watercress (stems and leaves, raw)
× 1500
0.5 mg

(per 30 g edible portion)
Osaka-shirona (salted pickles)
× 300
1.5 mg

(per 95 g edible portion)
Asparagus (shoots, boiled)
× 100
0.9 mg

(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
× 167
0.5 mg

(per 40 g edible portion)
Ha-daikon (leaves, raw)
× 300

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