Vitamin E (α-Tocopherols) Content of Vegetables
(Initial E)
1.2 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
1 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0.1 mg
(per 40 g edible portion)
Edamame (boiled)
0.5 mg
(per 80 g edible portion)
Edamame (frozen)
0.2 mg
(per 50 g edible portion)
Edamame (raw)
1.3 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
1.2 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.5 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.4 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
4.9 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
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