The amount of Vegetables that contain 4 mg of Vitamin E (α-Tocopherols) (61 - 70)

• 

  1 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 4
• 

  2.5 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 1.6
• 

  0.4 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 10
• 

  0.5 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 8
• 

  2.9 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 1.4
• 

  0.1 mg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 40
• 

  0.5 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 8
• 

  1.5 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 2.7
• 

  0.9 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 4.4
• 

  0.5 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 8