The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (41 - 50)

• 

  3.9 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 4.9
• 

  2.4 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 7.9
• 

  0.1 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 190
• 

  4.9 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 3.9
• 

  3.5 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 5.4
• 

  1 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 19
• 

  3.3 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 5.8
• 

  0.2 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 95
• 

  0.7 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 27.1
• 

  21.1 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.9