Vitamin E (γ-Tocopherols) Content of Vegetables
(171 - 180)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
0 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0 mg
(per 280 g edible portion)
Table beet (root, boiled)
0 mg
(per 280 g edible portion)
Table beet (root, raw)
0 mg
(per 140 g edible portion)
Chayote (salted pickles)
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