The amount of Vegetables that contain 750 mg of Vitamin E (α-Tocopherols)
(191 - 200)
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
×
3750
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
833
0.6 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
1250
1.4 mg
(per 805 g edible portion)
Green ball (head, raw)
×
536
1.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
×
577
0.7 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
×
1071
0.9 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
×
833
0.2 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
×
3750
0.2 mg
(per 190 g edible portion)
Udo (stem, raw)
×
3750
0.1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
×
7500
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