The amount of Vegetables that contain 4 mg of Vitamin E (α-Tocopherols) (131 - 140)

• 

  1 mg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 4
• 

  0.2 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 20
• 

  1.2 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 3.3
• 

  1 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 4
• 

  0.3 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 13.3
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 13.3
• 

  1.8 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 2.2
• 

  0.6 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 6.7
• 

  0.2 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 20
• 

  1.3 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 3.1