Vitamin E (γ-Tocopherols) Content of Vegetables
(11 - 20)
0.2 mg
(per 12 g edible portion)
Green pea (canned in brine)
1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
1.4 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.5 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.8 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0.1 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
0.2 mg
(per 10 g edible portion)
Green pea (frozen)
0.4 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.4 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
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