The amount of Vegetables that contain 16 mg of Vitamin E (α-Tocopherols)
(151 - 160)
2.2 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
×
7.3
1.8 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
×
8.9
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
×
22.9
0.6 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
×
26.7
0.6 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
×
26.7
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
×
160
0.4 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
×
40
0.1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
×
160
0.2 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
×
80
0.5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
×
32
<
1
…
16
…
22
>
