The amount of Vegetables that contain 5 mg of Vitamin E (α-Tocopherols)
(11 - 20)
70.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
×
0.07
1.4 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
3.6
0.5 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
×
10
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
×
25
5.3 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
×
0.9
4.6 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
×
1.1
63 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
×
0.08
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
×
25
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
×
10
2.7 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
×
1.9
<
1
2
…
22
>