Vitamin E (γ-Tocopherols) Content of Vegetables
(21 - 30)
0.6 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.5 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.2 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
1 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
12.7 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
0.2 mg
(per 20 g edible portion)
Myoga (spike, raw)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.2 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.9 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.1 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
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