Vitamin E (γ-Tocopherols) Content of Vegetables
(61 - 70)
1.2 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
-
(per 10 g edible portion)
Basil (leaves, raw)
0.1 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
0.5 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.1 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
0.2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
2.6 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
1.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
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