The amount of Vegetables that contain 350 mg of Vitamin E (α-Tocopherols)
(121 - 130)
0.5 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
×
700
1.1 mg
(per 162 g edible portion)
Endive (leaves, raw)
×
318
0.2 mg
(per 50 g edible portion)
Edamame (raw)
×
1750
0.4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
875
1.3 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
×
269
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
×
3500
0.1 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
×
3500
0.1 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
×
3500
1.1 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
318
1 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
×
350
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