Vitamin E (δ-Tocopherols) Content of Vegetables
(61 - 70)
0 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
0 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
<
1
…
7
…
28
>
