Vitamin E (β-Tocopherols) Content of Vegetables
(271 - 275)
0 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
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