The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (201 - 210)

• 

  0.1 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 190
• 

  0.3 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 63.3
• 

  0.3 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 63.3
• 

  0.1 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 190
• 

  1.9 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 10
• 

  0.1 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 190
• 

  0.3 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 63.3
• 

  0.1 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 190
• 

  1.8 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 10.6
• 

  1.3 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 14.6