Vitamin E (δ-Tocopherols) Content of Foods
(1161 - 1170)
0 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
0 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
0 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0 mg
(per 1500 g edible portion)
Pumpkin, Western (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)
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