The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (51 - 60)

• 

  4.7 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 4
• 

  0.2 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 95
• 

  0.2 mg

  (per 10 g edible portion)

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

  3 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 6.3
• 

  0.2 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 95
• 

  4.6 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 4.1
• 

  3.1 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 6.1
• 

  11.2 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 1.7
• 

  4.9 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 3.9
• 

  3.1 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 6.1