The amount of Vegetables that contain 4 mg of Vitamin E (α-Tocopherols) (91 - 100)

• 

  0.7 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 5.7
• 

  0.7 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 5.7
• 

  0.3 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 13.3
• 

  0.3 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 13.3
• 

  2.9 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 1.4
• 

  0.5 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 8
• 

  0.3 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 13.3
• 

  1 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 4
• 

  0.3 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 13.3
• 

  1 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 4