Vitamin E (α-Tocopherols) Content of Vegetables
(161 - 170)
0.4 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.2 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
-
(per 10 g edible portion)
Mukago (raw)
0.5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.1 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
0.5 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.2 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
1.6 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
-
(per 5 g edible portion)
Winged bean (immature pods, raw)
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