The amount of Vegetables that contain 9 mg of Vitamin E (α-Tocopherols) (141 - 150)

• 

  1.2 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 7.5
• 

  0.1 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 90
• 

  0.7 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 12.9
• 

  0.6 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 15
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 45
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 30
• 

  0.1 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 90
• 

  0.3 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 30
• 

  2.2 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 4.1
• 

  1.7 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 5.3