Vitamin E (α-Tocopherols) Content of Vegetables
(41 - 50)
6.2 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
1 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
3.9 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
2.4 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.1 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
4.9 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
3.5 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
3.3 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
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