Vitamin E (β-Tocopherols) Content of Vegetables (21 - 30)

0.3 mg

(per 250 g edible portion)
Spinach (leaves, frozen)
-

(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.2 mg

(per 200 g edible portion)
Hinona (root with tops, raw)
0.2 mg

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.1 mg

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.1 mg

(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.2 mg

(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.2 mg

(per 200 g edible portion)
Bitter gourd (fruit, raw)
-

(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
-

(per 42 g edible portion)
Red pepper (fruit, raw)

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