Vitamin E (γ-Tocopherols) Content of Vegetables
(141 - 150)
0.2 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
0.2 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
0.1 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
Tr
(per 10 g edible portion)
Rocket salad (leaves, raw)
Tr
(per 10 g edible portion)
Alfalfa sprout (raw)
Tr
(per 5 g edible portion)
Water pepper sprout (raw)
Tr
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
Tr
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
Tr
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
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