Foods High in Vitamin E (α-Tocopherols) (421st - 440th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  1.4 mg
• Black sea bream (raw)
  
  1.4 mg
• Chum salmon (baked)
  
  1.4 mg
• Nectarine (raw)
  
  1.4 mg
• Banana (dried)
  
  1.4 mg
• Date (dried)
  
  1.4 mg
• Mume, Japanese apricot (ume-zuke, salted pickles)
  
  1.4 mg
• Apricot (dried)
  
  1.4 mg
• Wasabi (rhizome, raw)
  
  1.4 mg
• Turfed stone leek (leaves, raw)
  
  1.4 mg
• Rocket salad (leaves, raw)
  
  1.4 mg
• Head lettuce, butter type (leaves, raw)
  
  1.4 mg
• Ne-mitsuba (leaves, boiled)
  
  1.4 mg
• Hinona (pickles, sweetened)
  
  1.4 mg
• Takana, broad leaf mustard (salted pickles)
  
  1.4 mg
• Tsumamina (leaves, raw)
  
  1.4 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  1.4 mg
• Pistachio nut (roasted and salted)
  
  1.4 mg
• Corn (cultivar, cuzco, oil-roasted and salted)
  
  1.4 mg
• Doughnut (cake type)
  
  1.3 mg