The amount of Vegetables that contain 5 mg of Vitamin E (α-Tocopherols)
(131 - 140)
1 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
×
5
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
×
25
1.2 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
×
4.2
1 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
×
5
0.3 mg
(per 50 g edible portion)
Soybean sprout (boiled)
×
16.7
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
×
16.7
1.8 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
×
2.8
0.6 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
×
8.3
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
×
25
1.3 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
×
3.8
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