Vitamin E (α-Tocopherols) Content of Vegetables (221 - 230)

1.9 mg

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.1 mg

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.3 mg

(per 350 g edible portion)
Red chicory (leaves, raw)
-

(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
-

(per 25 g edible portion)
Sweet corn, Canned product (cream style)
-

(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.1 mg

(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
1.8 mg

(per 1800 g edible portion)
Wax gourd (friut, boiled)
1.3 mg

(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.2 mg

(per 180 g edible portion)
Red onion (bulb, raw)

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