Vitamin E (α-Tocopherols) Content of Vegetables
(201 - 210)
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
-
(per 18 g edible portion)
Zha cai (pickles)
0.6 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1.4 mg
(per 805 g edible portion)
Green ball (head, raw)
1.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.7 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0.9 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.2 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.2 mg
(per 190 g edible portion)
Udo (stem, raw)
-
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
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