Vitamin E (γ-Tocopherols) Content of Vegetables
(41 - 50)
0.7 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.3 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.7 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0 mg
(per 2 g edible portion)
Perilla (seeds, raw)
0.3 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
1.1 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
1.1 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.6 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
1.7 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
-
(per 5 g edible portion)
Chrysanthemum (kikunori)
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