Vitamin E (α-Tocopherols) Content of Vegetables
(Initial O)
0.3 mg
(per 30 g edible portion)
Okra (pods, boiled)
0.3 mg
(per 30 g edible portion)
Okra (pods, raw)
0 mg
(per 200 g edible portion)
Onion (bulb, boiled)
Tr
(per 200 g edible portion)
Onion (bulb, leached in water)
0.2 mg
(per 200 g edible portion)
Onion (bulb, raw)
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
-
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
4.6 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
2.9 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.5 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
