The amount of Vegetables that contain 19 mg of Vitamin E (α-Tocopherols) (81 - 90)

• 

  3.1 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 6.1
• 

  0.3 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 63.3
• 

  0.4 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 47.5
• 

  1.2 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 15.8
• 

  1.2 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 15.8
• 

  0.2 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 95
• 

  0.1 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 190
• 

  2.6 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 7.3
• 

  1.9 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 10
• 

  1.1 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 17.3