The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (11 - 20)

• 

  70.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.3
• 

  1.4 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 13.6
• 

  0.5 mg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 38
• 

  0.2 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 95
• 

  5.3 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 3.6
• 

  4.6 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 4.1
• 

  63 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.3
• 

  0.2 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 95
• 

  0.5 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 38
• 

  2.7 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 7