The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (191 - 200)

• 

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 95
• 

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 21.1
• 

  0.6 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 31.7
• 

  1.4 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 13.6
• 

  1.3 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 14.6
• 

  0.7 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 27.1
• 

  0.9 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 21.1
• 

  0.2 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 95
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 95
• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 190