Vitamin E (β-Tocopherols) Content of Vegetables
(141 - 150)
0 mg
(per 12 g edible portion)
Radish (root, raw)
0 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0 mg
(per 10 g edible portion)
Basil (leaves, raw)
0 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
0 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0 mg
(per 100 g edible portion)
Konegi (leaves, raw)
0 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0 mg
(per 55 g edible portion)
Garlic (bulb, raw)
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