The amount of Vegetables that contain 6.5 mg of Vitamin E (α-Tocopherols)
(21 - 30)
70.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
×
0.09
1.4 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
4.6
0.5 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
×
13
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
×
32.5
5.3 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
×
1.2
4.6 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
×
1.4
63 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
×
0.1
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
×
32.5
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
×
13
2.7 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
×
2.4
<
1
2
…
22
>