The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(81 - 90)
3.9 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
×
1.9
2.4 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
×
3.1
0.1 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
×
75
4.9 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
×
1.5
3.5 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
×
2.1
1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
×
7.5
3.3 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
×
2.3
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
×
37.5
0.7 mg
(per 30 g edible portion)
Sugukina (pickles)
×
10.7
21.1 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
×
0.4
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