Vitamin E (α-Tocopherols) Content of Vegetables
(51 - 60)
0.7 mg
(per 30 g edible portion)
Sugukina (pickles)
21.1 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
4.7 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0.2 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.2 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
4.6 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
3.1 mg
(per 200 g edible portion)
Kyona (leaves, raw)
11.2 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
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