Vitamin E (β-Tocopherols) Content of Vegetables
(121 - 130)
0 mg
(per 50 g edible portion)
Black gram sprout (raw)
0 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
0 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
0 mg
(per 20 g edible portion)
Myoga (spike, raw)
0 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
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