Foods High in Vitamin E (γ-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Red pepper (fruit, raw)
  
  2 mg
• Green pea (canned in brine)
  
  2 mg
• Soy milk (regular type)
  
  2 mg
• Soybean, Tofu (yushi-dofu)
  
  2 mg
• Kidney bean (whole, dried, raw)
  
  2 mg
• Sable, shortbread
  
  1.9 mg
• Cracker (oil-sprayed)
  
  1.9 mg
• Raspberry (raw)
  
  1.9 mg
• Soybean sprout (boiled)
  
  1.9 mg
• Scarlet runner bean (whole, dried, boiled)
  
  1.9 mg
• Buckwheat noodles (wet form, raw)
  
  1.9 mg
• Parboiled grain
  
  1.9 mg
• Onoroke-mame
  
  1.8 mg
• Mirinboshi (anchovy)
  
  1.8 mg
• Mume, Japanese apricot (umeboshi, salted pickles)
  
  1.8 mg
• Yard bean (immature pods, raw)
  
  1.8 mg
• Japanese chestnut (kanroni)
  
  1.8 mg
• Soy milk (drink type, coffee flavored)
  
  1.8 mg
• Biscuit (soft)
  
  1.7 mg
• Amanatto (green peas)
  
  1.7 mg