Vitamin E (γ-Tocopherols) Content of Vegetables
(161 - 170)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
0 mg
(per 10 g edible portion)
Mukago (raw)
0 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
0 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
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