The amount of Vegetables that contain 15 mg of Vitamin E (α-Tocopherols)
(171 - 180)
0.8 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
×
18.8
0.2 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
×
75
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
×
150
0.6 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
×
25
0.5 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
×
30
0.4 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
×
37.5
0.5 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
×
30
0.4 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
×
37.5
1.3 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
×
11.5
0.2 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
×
75
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