Vitamin E (β-Tocopherols) Content of Vegetables
(221 - 230)
0 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
0 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0 mg
(per 1 g edible portion)
Perilla (leaves, raw)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
0 mg
(per 18 g edible portion)
Zha cai (pickles)
0 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
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