Foods High in Vitamin E (α-Tocopherols) (801st - 820th) (per 100 g edible portion)

• Water convolvulus (stems and leaves, boiled)
  
  0.6 mg
• Yamagobo (miso-zuke)
  
  0.6 mg
• Soybean sprout (boiled)
  
  0.6 mg
• Brussels sprout (head, raw)
  
  0.6 mg
• Hiroshimana (salted pickles)
  
  0.6 mg
• Mini-kyarotto (root, raw)
  
  0.6 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.6 mg
• Water dropwort (stems and leaves, boiled)
  
  0.6 mg
• Edible burdock (root, boiled)
  
  0.6 mg
• Edible burdock (root, raw)
  
  0.6 mg
• Edamame (boiled)
  
  0.6 mg
• Lotus seed (immature, raw)
  
  0.6 mg
• Watermelon seed (roasted and salted)
  
  0.6 mg
• Pumpkin seed (roasted and salted)
  
  0.6 mg
• Cashew nut (oil-roasted and salted)
  
  0.6 mg
• Hishio-miso
  
  0.6 mg
• Soybean, Natto (goto-natto)
  
  0.6 mg
• Soybean, Tofu (tofu-yo)
  
  0.6 mg
• Mizuimo (corm, boiled)
  
  0.6 mg
• Mizuimo (corm, raw)
  
  0.6 mg