Vitamin E (δ-Tocopherols) Content of Vegetables
(51 - 60)
0 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
0 mg
(per 5 g edible portion)
Water pepper sprout (raw)
0 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
0 mg
(per 10 g edible portion)
Mukago (raw)
0 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
0 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
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