Vitamin E (γ-Tocopherols) Content of Vegetables
(1 - 10)
3.3 mg
(per 80 g edible portion)
Edamame (frozen)
14.6 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.2 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
1.8 mg
(per 50 g edible portion)
Edamame (raw)
1.2 mg
(per 40 g edible portion)
Edamame (boiled)
36.5 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
20 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.3 mg
(per 10 g edible portion)
Green pea (boiled)
0.1 mg
(per 5 g edible portion)
Green pea (raw)
0.8 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
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