Vitamin E (α-Tocopherols) Content of Vegetables
(171 - 180)
0.1 mg
(per 25 g edible portion)
Kanpyo (raw)
-
(per 8 g edible portion)
Snap pea (immature pods, raw)
0.1 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.2 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.3 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.8 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
1.3 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.8 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0.2 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
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