Vitamin E (γ-Tocopherols) Content of Vegetables
(51 - 60)
0.3 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
0.1 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.3 mg
(per 50 g edible portion)
Black gram sprout (boiled)
0.7 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.5 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.1 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.1 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.7 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.2 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.2 mg
(per 50 g edible portion)
Black gram sprout (raw)
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