Vitamin E (γ-Tocopherols) Content of Vegetables
(231 - 240)
0 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0 mg
(per 120 g edible portion)
Celery (petiole, raw)
0 mg
(per 30 g edible portion)
Sugukina (pickles)
0 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
0 mg
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
0 mg
(per 1 g edible portion)
Perilla (leaves, raw)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
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