The amount of Vegetables that contain 7.5 mg of Vitamin E (α-Tocopherols)
(161 - 170)
3.1 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
×
2.4
0.3 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
×
25
0.4 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
×
18.8
1.2 mg
(per 100 g edible portion)
Konegi (leaves, raw)
×
6.3
1.2 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
×
6.3
0.2 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
×
37.5
0.1 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
×
75
2.6 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
×
2.9
1.9 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
×
3.9
1.1 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
×
6.8
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