Vitamin E (β-Tocopherols) Content of Vegetables
(201 - 210)
0 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0 mg
(per 120 g edible portion)
Celery (petiole, raw)
0 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0 mg
(per 30 g edible portion)
Sugukina (pickles)
0 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
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