Vitamin E (β-Tocopherols) Content of Vegetables
(181 - 190)
0 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0 mg
(per 200 g edible portion)
Onion (bulb, raw)
0 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
0 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
0 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
0 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
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