Vitamin E (α-Tocopherols) Content of Vegetables
(241 - 250)
0.2 mg
(per 265 g edible portion)
Red cabbage (head, raw)
1.7 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
1.4 mg
(per 1700 g edible portion)
Cabbage (head, raw)
-
(per 25 g edible portion)
Kanpyo (boiled)
-
(per 10 g edible portion)
Green pea (boiled)
0 mg
(per 5 g edible portion)
Green pea (raw)
0.2 mg
(per 190 g edible portion)
Udo (stem, leached in water)
Tr
(per 200 g edible portion)
Onion (bulb, leached in water)
Tr
(per 5 g edible portion)
Bamboo shoot (shinachiku)
Tr
(per 25 g edible portion)
Broad bean (immature beans, boiled)
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