Vitamin E (γ-Tocopherols) Content of Vegetables
(211 - 220)
0 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0 mg
(per 200 g edible portion)
Onion (bulb, raw)
0 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
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