The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(241 - 250)
0.5 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
×
15
1.1 mg
(per 162 g edible portion)
Endive (leaves, raw)
×
6.8
0.2 mg
(per 50 g edible portion)
Edamame (raw)
×
37.5
0.4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
18.8
1.3 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
×
5.8
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
×
75
0.1 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
×
75
0.1 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
×
75
1.1 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
6.8
1 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
×
7.5
<
1
…
13
…
22
>