Vitamin E (α-Tocopherols) Content of Vegetables
(61 - 70)
4.9 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
3.1 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
1 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
2.5 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.4 mg
(per 27 g edible portion)
Kogomi (spears, raw)
0.5 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
2.9 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.1 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.5 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
1.5 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
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