Vitamin E (γ-Tocopherols) Content of Vegetables
(201 - 210)
0 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
0 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
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