Vitamin E (γ-Tocopherols) Content of Vegetables
(151 - 160)
Tr
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
Tr
(per 60 g edible portion)
Ta cai (leaves, boiled)
Tr
(per 60 g edible portion)
Ta cai (leaves, raw)
Tr
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
0 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
0 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
0 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
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