Vitamin E (δ-Tocopherols) Content of Vegetables
(191 - 200)
0 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0 mg
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
0 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0 mg
(per 1 g edible portion)
Perilla (leaves, raw)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
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