Vitamin E (γ-Tocopherols) Content of Vegetables
(71 - 80)
0.1 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0.7 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0.1 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
-
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.4 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
0.3 mg
(per 85 g edible portion)
Ginger (pickles)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0.5 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
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