Vitamin E (δ-Tocopherols) Content of Vegetables
1.5 mg
(per 80 g edible portion)
Edamame (frozen)
0.7 mg
(per 50 g edible portion)
Edamame (raw)
0.4 mg
(per 40 g edible portion)
Edamame (boiled)
2.9 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.5 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.4 mg
(per 50 g edible portion)
Soybean sprout (raw)
0 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.2 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
-
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0 mg
(per 2 g edible portion)
Perilla (seeds, raw)
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