The amount of Vegetables that contain 4 mg of Vitamin E (α-Tocopherols) (121 - 130)

• 

  0.5 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 8
• 

  1.1 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 3.6
• 

  0.2 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 20
• 

  0.4 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 10
• 

  1.3 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 3.1
• 

  0.1 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 40
• 

  0.1 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 40
• 

  0.1 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 40
• 

  1.1 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 3.6
• 

  1 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 4