Vitamin E (δ-Tocopherols) Content of Vegetables
(211 - 220)
0 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0 mg
(per 30 g edible portion)
Kyona (salted pickles)
0 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
0 mg
(per 200 g edible portion)
Kyona (leaves, raw)
0 mg
(per 12 g edible portion)
Pickle (sour type)
0 mg
(per 12 g edible portion)
Pickle (sweet type)
0 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
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