Vitamin E (δ-Tocopherols) Content of Vegetables
(271 - 275)
0 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
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