Vitamin E (α-Tocopherols) Content of Vegetables
(21 - 30)
2.7 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.4 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0.3 mg
(per 10 g edible portion)
Basil (leaves, raw)
0.9 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.7 mg
(per 25 g edible portion)
Parsley (leaves, raw)
3.2 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
1.3 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
3.1 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.6 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
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