Vitamin E (γ-Tocopherols) Content of Vegetables
(111 - 120)
0.2 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
-
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
-
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.1 mg
(per 130 g edible portion)
Chicory (spears, raw)
-
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.2 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
0.4 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
-
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
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