Vitamin E (δ-Tocopherols) Content of Vegetables
(221 - 230)
0 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0 mg
(per 805 g edible portion)
Green ball (head, raw)
0 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0 mg
(per 25 g edible portion)
Kanpyo (boiled)
0 mg
(per 25 g edible portion)
Kanpyo (raw)
0 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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