The amount of Vegetables that contain 15 mg of Vitamin E (α-Tocopherols)
(61 - 70)
1 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
×
15
2.5 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
×
6
0.4 mg
(per 27 g edible portion)
Kogomi (spears, raw)
×
37.5
0.5 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
×
30
2.9 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
×
5.2
0.1 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
×
150
0.5 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
×
30
1.5 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
×
10
0.9 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
×
16.7
0.5 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
×
30
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