Vitamin E (δ-Tocopherols) Content of Vegetables
(81 - 90)
0 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0 mg
(per 12 g edible portion)
Radish (root, raw)
0 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0 mg
(per 10 g edible portion)
Basil (leaves, raw)
0 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
0 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0 mg
(per 20 g edible portion)
Nozawana (salted pickles)
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