The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(61 - 70)
0.5 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
×
15
0.9 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
×
8.3
5.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
1.4
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
×
15
5 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
×
1.5
5.2 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
×
1.4
6.8 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
×
1.1
1.1 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
×
6.8
6.2 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
×
1.2
1 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
×
7.5
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