Foods High in Vitamin E (α-Tocopherols) (401st - 420th) (per 100 g edible portion)

• Ha-daikon (leaves, raw)
  
  1.5 mg
• Ta cai (leaves, raw)
  
  1.5 mg
• Komatsuna (leaves, boiled)
  
  1.5 mg
• Asparagus (shoots, raw)
  
  1.5 mg
• Poppy seed (dried)
  
  1.5 mg
• Ginkgo nut (boiled)
  
  1.5 mg
• Yuba (dried type)
  
  1.5 mg
• Soybean, Ganmodoki
  
  1.5 mg
• Soybean, Abura-age
  
  1.5 mg
• Soybean, Kinako (hulled bean type)
  
  1.5 mg
• Potatoe (fried potato)
  
  1.5 mg
• Sweet potatoe (tuberous root, steamed)
  
  1.5 mg
• Unsalted butter
  
  1.4 mg
• Spear squid (raw)
  
  1.4 mg
• Giant tiger shrimp (cultured, raw)
  
  1.4 mg
• Surf clam (raw)
  
  1.4 mg
• Short-necked clam (tsukudani)
  
  1.4 mg
• Silver pomfret (raw)
  
  1.4 mg
• Bastard halibut (cultured, raw)
  
  1.4 mg
• Goldstriped amberjack (raw)
  
  1.4 mg