Foods High in Vitamin E (α-Tocopherols) (461st - 480th) (per 100 g edible portion)

• Kiwifruit (raw)
  
  1.3 mg
• Bracken (young shoots, boiled)
  
  1.3 mg
• Leaf lettuce (leaves, raw)
  
  1.3 mg
• Ito-mitsuba (leaves, boiled)
  
  1.3 mg
• Mizukakena (salted pickles)
  
  1.3 mg
• Hiroshimana (leaves, raw)
  
  1.3 mg
• Red garlic (bulb and leaves, raw)
  
  1.3 mg
• Nozawana (pickles, seasoned)
  
  1.3 mg
• Konegi (leaves, raw)
  
  1.3 mg
• Nagasaki-hakusai (leaves, boiled)
  
  1.3 mg
• Nagasaki-hakusai (leaves, raw)
  
  1.3 mg
• Malabar nightshade (stems and leaves, boiled)
  
  1.3 mg
• New Zealand spinach (stems and leaves, raw)
  
  1.3 mg
• Sweet pepper (fruit, sauted)
  
  1.3 mg
• Sweet pepper (fruit, raw)
  
  1.3 mg
• Kyona (leaves, boiled)
  
  1.3 mg
• Perilla seed (dried)
  
  1.3 mg
• Sweet potatoe (mushikiriboshi)
  
  1.3 mg
• Sweet potatoe (tuberous root, baked)
  
  1.3 mg
• Precooked Chinese noodles (dried by hot air)
  
  1.3 mg