The amount of Vegetables that contain 750 mg of Vitamin E (α-Tocopherols)
(141 - 150)
1.2 mg
(per 215 g edible portion)
Edible burdock (root, raw)
×
625
0.1 mg
(per 40 g edible portion)
Edamame (boiled)
×
7500
0.7 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
×
1071
0.6 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
×
1250
0.2 mg
(per 50 g edible portion)
Soybean sprout (raw)
×
3750
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
×
2500
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
×
7500
0.3 mg
(per 55 g edible portion)
Garlic (bulb, raw)
×
2500
2.2 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
×
341
1.7 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
×
441
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