Vitamin E (γ-Tocopherols) Content of Vegetables
(121 - 130)
0.4 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.2 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
-
(per 18 g edible portion)
Zha cai (pickles)
0.1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.1 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
-
(per 27 g edible portion)
Kogomi (spears, raw)
-
(per 30 g edible portion)
Kyona (salted pickles)
0.2 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
0.2 mg
(per 200 g edible portion)
Kyona (leaves, raw)
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