The amount of Vegetables that contain 4.5 mg of Vitamin E (α-Tocopherols)
(421 - 429)
0.2 mg
(per 180 g edible portion)
Red onion (bulb, raw)
×
22.5
0.2 mg
(per 200 g edible portion)
Onion (bulb, raw)
×
22.5
0.1 mg
(per 85 g edible portion)
Ginger (pickles)
×
45
0.1 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
×
45
0.1 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
×
45
0.2 mg
(per 265 g edible portion)
Red cabbage (head, raw)
×
22.5
1.7 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
2.6
1.4 mg
(per 1700 g edible portion)
Cabbage (head, raw)
×
3.2
0.2 mg
(per 190 g edible portion)
Udo (stem, leached in water)
×
22.5
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