Vitamin E (β-Tocopherols) Content of Vegetables
(131 - 140)
0 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
0 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0 mg
(per 280 g edible portion)
Table beet (root, boiled)
0 mg
(per 280 g edible portion)
Table beet (root, raw)
0 mg
(per 140 g edible portion)
Chayote (salted pickles)
0 mg
(per 140 g edible portion)
Chayote (fruit, raw)
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