Vitamin E (β-Tocopherols) Content of Vegetables (1 - 10)

-

(per 5 g edible portion)
Chrysanthemum (kikunori)
-

(per 3 g edible portion)
Red pepper (fruit, dried)
0.1 mg

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
-

(per 10 g edible portion)
Mukago (raw)
0.5 mg

(per 250 g edible portion)
Spinach (leaves, boiled)
0.2 mg

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.2 mg

(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.4 mg

(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.6 mg

(per 350 g edible portion)
Red chicory (leaves, raw)
0.1 mg

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)

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