Vitamin E (γ-Tocopherols) Content of Foods
(1211 - 1220)
0 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0 mg
(per 12 g edible portion)
Pickle (sour type)
0 mg
(per 12 g edible portion)
Pickle (sweet type)
0 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0 mg
(per 805 g edible portion)
Green ball (head, raw)
0 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0 mg
(per 1700 g edible portion)
Cabbage (head, raw)
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