The amount of Vegetables that contain 4 mg of Vitamin E (α-Tocopherols) (111 - 120)

• 

  0.5 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 8
• 

  1.2 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 3.3
• 

  0.3 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 13.3
• 

  0.2 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 20
• 

  0.2 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 20
• 

  0.4 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 10
• 

  0.4 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 10
• 

  1.4 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 2.9
• 

  1.2 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 3.3
• 

  1.5 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 2.7