The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (101 - 110)

• 

  2.8 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 6.8
• 

  2.8 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 6.8
• 

  0.6 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 31.7
• 

  0.2 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 95
• 

  0.5 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 38
• 

  0.3 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 63.3
• 

  1.8 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 10.6
• 

  0.2 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 95
• 

  1.9 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 10
• 

  1.2 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 15.8