Vitamin E (δ-Tocopherols) Content of Vegetables
(Initial A)
0 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
0 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
-
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0 mg
(per 20 g edible portion)
Asparagus (canned in brine)
<
1
2
>
