The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (71 - 80)

• 

  0.8 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 23.8
• 

  2.2 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 8.6
• 

  1.1 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 17.3
• 

  0.8 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 23.8
• 

  0.8 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 23.8
• 

  0.1 mg

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 190
• 

  1.2 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 15.8
• 

  0.2 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 95
• 

  0.3 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 63.3
• 

  0.4 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 47.5