Vitamin E (α-Tocopherols) Content of Vegetables
(261 - 270)
0 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
0 mg
(per 10 g edible portion)
Kiriboshi-daikon
0 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
0 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
0 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
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