Vitamin E (α-Tocopherols) Content of Vegetables
(81 - 90)
0.3 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.4 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
3.1 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
0.3 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0.4 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
1.2 mg
(per 100 g edible portion)
Konegi (leaves, raw)
1.2 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0.2 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.1 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
2.6 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
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