Vitamin E (γ-Tocopherols) Content of Vegetables
(241 - 250)
0 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
0 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
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