The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (31 - 40)

• 

  0.5 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 38
• 

  0.9 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 21.1
• 

  5.2 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 3.7
• 

  0.5 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 38
• 

  5 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 3.8
• 

  5.2 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 3.7
• 

  6.8 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 2.8
• 

  1.1 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 17.3
• 

  6.2 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 3.1
• 

  1 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 19