The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (151 - 160)

• 

  2.2 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 8.6
• 

  1.8 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 10.6
• 

  0.7 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 27.1
• 

  0.6 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 31.7
• 

  0.6 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 31.7
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 190
• 

  0.4 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 47.5
• 

  0.1 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 190
• 

  0.2 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 95
• 

  0.5 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 38