Vitamin E (β-Tocopherols) Content of Vegetables
(231 - 240)
0 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0 mg
(per 30 g edible portion)
Kyona (salted pickles)
0 mg
(per 12 g edible portion)
Pickle (sour type)
0 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0 mg
(per 805 g edible portion)
Green ball (head, raw)
0 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
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