The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(301 - 310)
2.2 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
×
3.4
1.8 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
×
4.2
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
×
10.7
0.6 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
×
12.5
0.6 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
×
12.5
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
×
75
0.4 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
×
18.8
0.1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
×
75
0.2 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
×
37.5
0.5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
×
15
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