Vitamin E (α-Tocopherols) Content of Vegetables
(Initial C) (11 - 20)
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.3 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.1 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.2 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
1.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
3.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.1 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
3.1 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
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