Vitamin E (α-Tocopherols) Content of Vegetables
(191 - 200)
0.7 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.5 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0.3 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
3.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.3 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
-
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
0.1 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
<
1
…
20
…
28
>
