Vitamin E (β-Tocopherols) Content of Vegetables (31 - 40)

-

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
-

(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0 mg

(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
-

(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
-

(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
-

(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0 mg

(per 2 g edible portion)
Perilla (seeds, raw)
-

(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0 mg

(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0 mg

(per 5 g edible portion)
Chrysanthemum (petals, raw)

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