Vitamin E (β-Tocopherols) Content of Vegetables
(111 - 120)
0 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
0 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0 mg
(per 50 g edible portion)
Black gram sprout (boiled)
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