Vitamin E (δ-Tocopherols) Content of Vegetables (11 - 20)

0.1 mg

(per 50 g edible portion)
Mung bean sprout (boiled)
-

(per 50 g edible portion)
Mung bean sprout (raw)
-

(per 20 g edible portion)
Myoga (spike, raw)
0.2 mg

(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
-

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

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

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

(per 80 g edible portion)
Yard bean (immature pods, boiled)
-

(per 27 g edible portion)
Kogomi (spears, raw)
0 mg

(per 5 g edible portion)
Chrysanthemum (kikunori)

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