Vitamin E (α-Tocopherols) Content of Vegetables
(181 - 190)
0.6 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.5 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.4 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.5 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
0.4 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
1.3 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
0.2 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
0.4 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.4 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
-
(per 12 g edible portion)
Scallion (pickles, sweetened)
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