Vitamin E (β-Tocopherols) Content of Vegetables (11 - 20)

-

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.1 mg

(per 27 g edible portion)
Kogomi (spears, raw)
0.1 mg

(per 80 g edible portion)
Edamame (frozen)
0.1 mg

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
-

(per 30 g edible portion)
Bracken (young shoots, boiled)
-

(per 30 g edible portion)
Bracken (young shoots, raw)
0.2 mg

(per 257 g edible portion)
Leaf lettuce (leaves, raw)
0.1 mg

(per 50 g edible portion)
Soybean sprout (boiled)
-

(per 50 g edible portion)
Soybean sprout (raw)
0 mg

(per 5 g edible portion)
Water pepper sprout (raw)

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