The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (161 - 170)

• 

  0.1 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 190
• 

  0.5 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 38
• 

  0.2 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 95
• 

  1.6 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 11.9
• 

  0.1 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 190
• 

  0.1 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 190
• 

  0.2 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 95
• 

  0.3 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 63.3
• 

  0.8 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 23.8
• 

  1.3 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 14.6