The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (21 - 30)

• 

  0.4 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 47.5
• 

  0.3 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 63.3
• 

  0.9 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 21.1
• 

  0.7 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 27.1
• 

  3.2 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 5.9
• 

  1.3 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 14.6
• 

  3.1 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 6.1
• 

  0.6 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 31.7
• 

  0.9 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 21.1
• 

  4.3 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 4.4