Vitamin E (α-Tocopherols) Content of Vegetables
(31 - 40)
0.9 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
4.3 mg
(per 140 g edible portion)
Turnip (leaves, raw)
0.5 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0.9 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
5.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
5 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
5.2 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
6.8 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
1.1 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
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