Vitamin E (α-Tocopherols) Content of Vegetables (211 - 220)

-

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
-

(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.1 mg

(per 50 g edible portion)
Mung bean sprout (boiled)
-

(per 50 g edible portion)
Mung bean sprout (raw)
0.1 mg

(per 50 g edible portion)
Black gram sprout (boiled)
-

(per 50 g edible portion)
Black gram sprout (raw)
-

(per 20 g edible portion)
Myoga (spike, raw)
0.3 mg

(per 280 g edible portion)
Table beet (root, boiled)
0.3 mg

(per 280 g edible portion)
Table beet (root, raw)
0.1 mg

(per 140 g edible portion)
Chayote (salted pickles)

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