The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols)

• 

  0.9 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 21.1
• 

  1.3 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 14.6
• 

  3.4 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 5.6
• 

  3.6 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 5.3
• 

  1.3 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 14.6
• 

  1.2 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 15.8
• 

  0.4 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 47.5
• 

  3.9 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 4.9
• 

  47.8 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.4
• 

  0.2 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 95