The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (171 - 180)

• 

  0.8 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 23.8
• 

  0.2 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 95
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 190
• 

  0.6 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 31.7
• 

  0.5 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 38
• 

  0.4 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 47.5
• 

  0.5 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 38
• 

  0.4 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 47.5
• 

  1.3 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 14.6
• 

  0.2 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 95