Vitamin E (α-Tocopherols) Content of Vegetables
(Initial C) (21 - 28)
2.4 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
1.3 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0.4 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0.6 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.1 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.4 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
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