Vitamin E (δ-Tocopherols) Content of Vegetables
(41 - 50)
0 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
0 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
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