The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(41 - 50)
0.4 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
×
18.8
0.3 mg
(per 10 g edible portion)
Basil (leaves, raw)
×
25
0.9 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
×
8.3
0.7 mg
(per 25 g edible portion)
Parsley (leaves, raw)
×
10.7
3.2 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
×
2.3
1.3 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
×
5.8
3.1 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
×
2.4
0.6 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
×
12.5
0.9 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
×
8.3
4.3 mg
(per 140 g edible portion)
Turnip (leaves, raw)
×
1.7
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