Vitamin E (α-Tocopherols) Content of Vegetables
(Initial R)
0 mg
(per 12 g edible portion)
Radish (root, raw)
2.9 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
3.1 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
1.9 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.2 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.3 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.2 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.9 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
3.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
1.3 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
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