The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(101 - 110)
4.7 mg
(per 250 g edible portion)
Spinach (leaves, raw)
×
1.6
0.2 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
×
37.5
0.2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
×
37.5
3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
×
2.5
0.2 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
×
37.5
4.6 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
×
1.6
3.1 mg
(per 200 g edible portion)
Kyona (leaves, raw)
×
2.4
11.2 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
×
0.7
4.9 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
×
1.5
3.1 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
×
2.4
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