The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (181 - 190)

• 

  0.4 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 47.5
• 

  0.4 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 47.5
• 

  0.7 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 27.1
• 

  0.5 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 38
• 

  0.3 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 63.3
• 

  0.1 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 190
• 

  3.9 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 4.9
• 

  0.3 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 63.3
• 

  0.2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 95
• 

  0.1 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 190