Vitamin E (γ-Tocopherols) Content of Vegetables
(Initial E) (1 - 10)
0 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
0 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1.2 mg
(per 40 g edible portion)
Edamame (boiled)
3.3 mg
(per 80 g edible portion)
Edamame (frozen)
1.8 mg
(per 50 g edible portion)
Edamame (raw)
0 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
14.6 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
<
1
2
>
