Vitamin E (δ-Tocopherols) Content of Foods
(1101 - 1110)
0 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0 mg
(per 120 g edible portion)
Celery (petiole, raw)
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