The amount of Vegetables that contain 6.5 mg of Vitamin E (α-Tocopherols)
0.9 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
×
7.2
1.3 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
×
5
3.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
×
1.9
3.6 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
×
1.8
1.3 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
×
5
1.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
5.4
0.4 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
×
16.3
3.9 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
×
1.7
47.8 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
×
0.1
0.2 mg
(per 5 g edible portion)
Water pepper sprout (raw)
×
32.5
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