The amount of Vegetables that contain 4.5 mg of Vitamin E (α-Tocopherols)
(21 - 30)
70.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
×
0.06
1.4 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
3.2
0.5 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
×
9
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
×
22.5
5.3 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
×
0.8
4.6 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
×
1
63 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
×
0.07
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
×
22.5
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
×
9
2.7 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
×
1.7
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