Nutritional composition

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Source of Vitamin E
Rich in Vitamin E
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Vitamins > Vitamin E
Amount calculated according to serving size: 100g for fruits and vegetables, legumes, potatoes and related, 30g for oilseeds, 5g for herbs and aromatics.

Almond (dry) 6,69 mg Hazelnut (raw) 4,89 mg Broccoli (boiled, crunchy) 2,42 mg Broccoli (steamed) 2,28 mg Avocado (raw) 2,23 mg Blackcurrent (raw) 2,10 mg Mango (raw) 2,05 mg Broccoli (boiled, tender) 1,69 mg Mirabelle plum (raw) 1,52 mg Aspargus (boiled) 1,50 mg Blackberry (raw) 1,28 mg Celeriac (boiled) 1,13 mg Broccoli (raw) 1,04 mg White nectarine (raw) 1,04 mg Black grapes (fresh) 0,99 mg Black mulberry (raw) 0,87 mg Carrot (steamed) 0,84 mg Apricot (raw) 0,70 mg Blueberry (raw) 0,57 mg Quince (raw) 0,55 mg Walnut (dried) 0,50 mg Limes (raw) 0,45 mg Aspargus white (boiled) 0,39 mg White grapes (raw) 0,35 mg Artichoke (raw) 0,27 mg Carrot (raw) 0,27 mg Chard (raw) 0,25 mg Mint (fresh) 0,25 mg Clementine / Mandarin (raw) 0,21 mg Cardoon (raw) 0,19 mg Orange (raw) 0,19 mg Eggplant (raw) 0,17 mg Green cabbage (raw) 0,16 mg Coriander (fresh) 0,13 mg Zucchini (roasted/baked) 0,13 mg Celeriac (raw) 0,12 mg Zucchini (raw) 0,12 mg Yellow onion (sautéed) 0,11 mg Yellow corn (cooked) 0,09 mg Coconut (fresh) 0,07 mg Beetroot (raw) 0,06 mg Basilic (fresh) 0,04 mg Garlic (sautéed) 0,02 mg Button mushroom (raw) 0,02 mg Chestnut tree (canned) < 0,10 mg Lemon (raw) < 0,08 mg Pineapple (raw) < 0,08 mg Artichoke (steamed) < 0,08 mg Eggplant (roasted/baked) < 0,08 mg Banana (raw) < 0,08 mg Batavia (raw) < 0,08 mg Beetroot (cooked) < 0,08 mg Chard (cooked) < 0,08 mg Button mushroom (sautéed) < 0,08 mg Red cabbage (raw) < 0,08 mg Red cabbage (stewed) < 0,08 mg Green cabbage (boiled) < 0,08 mg Cucumber (raw) < 0,08 mg Melon (raw) < 0,08 mg Turnip (boiled) < 0,08 mg Turnip (raw) < 0,08 mg Yellow nectarine (raw) < 0,08 mg Yellow onion (raw) < 0,08 mg Spring onion (sautéed) < 0,08 mg