Foods High in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Red pepper (leaves and fruits, sauteed)
  
  8.5 mg
• Japanese torreya seed (roasted)
  
  8.5 mg
• Tuna, Canned product (flaked white meat in oil)
  
  8.3 mg
• Japanese pilchard, Canned product (in oil)
  
  8.2 mg
• Ayu sweetfish (cultured, baked)
  
  8.2 mg
• Walleye pollack (tarako, baked)
  
  8.1 mg
• Red pepper (leaves and fruits, raw)
  
  7.7 mg
• Olive oil
  
  7.4 mg
• Japanese eel (cultured, raw)
  
  7.4 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  7.4 mg
• Parsley (dried)
  
  7.2 mg
• Sakura shrimp (dried)
  
  7.2 mg
• Peanut (immature beans, raw)
  
  7.2 mg
• Walleye pollack (tarako, raw)
  
  7.1 mg
• Peanut (immature beans, boiled)
  
  6.8 mg
• Ayu sweetfish (uruka)
  
  6.7 mg
• Hen's egg (whole, dried)
  
  6.6 mg
• Walleye pollack (karashi-mentaiko)
  
  6.5 mg
• Tossa jute (stems and leaves, raw)
  
  6.5 mg
• Pacific herring (ovary, dried)
  
  6.4 mg