Vitamin E (α-Tocopherols) Content of Vegetables
(251 - 260)
Tr
(per 25 g edible portion)
Broad bean (immature beans, raw)
Tr
(per 12 g edible portion)
Pickle (sour type)
Tr
(per 10 g edible portion)
Green pea (frozen)
0 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0 mg
(per 12 g edible portion)
Radish (root, raw)
0 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
0 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
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