Vitamin E (β-Tocopherols) Content of Vegetables
(241 - 250)
0 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0 mg
(per 25 g edible portion)
Kanpyo (boiled)
0 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
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