The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(221 - 230)
0.5 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
×
15
1.2 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
×
6.3
0.3 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
×
25
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
×
37.5
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
×
37.5
0.4 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
×
18.8
0.4 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
×
18.8
1.4 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
×
5.4
1.2 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
×
6.3
1.5 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
×
5
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