The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(361 - 370)
0.4 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
×
18.8
0.4 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
18.8
0.7 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
×
10.7
0.5 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
15
0.3 mg
(per 140 g edible portion)
Chayote (fruit, raw)
×
25
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
×
75
3.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
×
1.9
0.3 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
×
25
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
×
37.5
0.1 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
×
75
<
1
…
19
…
22
>