Vitamin E (δ-Tocopherols) Content of Vegetables
(141 - 150)
0 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0 mg
(per 130 g edible portion)
Chicory (spears, raw)
0 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
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