Vitamin E (α-Tocopherols) Content of Vegetables
(151 - 160)
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.3 mg
(per 55 g edible portion)
Garlic (bulb, raw)
2.2 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
1.7 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
2.2 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1.8 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.6 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.6 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
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