The amount of Vegetables that contain 5.5 mg of Vitamin E (α-Tocopherols) (421 - 429)

• 

  0.2 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 27.5
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 27.5
• 

  0.1 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 55
• 

  0.1 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 55
• 

  0.1 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 55
• 

  0.2 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 27.5
• 

  1.7 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 3.2
• 

  1.4 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 3.9
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 27.5