Foods High in Vitamin E (α-Tocopherols) (621st - 640th) (per 100 g edible portion)

• Bai cai (leaves, raw)
  
  0.9 mg
• Ha-negi (leaves, raw)
  
  0.9 mg
• Bitter gourd (fruit, sauted)
  
  0.9 mg
• Cherry tomato (fruit, raw)
  
  0.9 mg
• Tomato (fruit, raw)
  
  0.9 mg
• Qing gin cai (leaves, boiled)
  
  0.9 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.9 mg
• Shandong cai (leaves, boiled)
  
  0.9 mg
• Komatsuna (leaves, raw)
  
  0.9 mg
• Asatsuki (leaves, boiled)
  
  0.9 mg
• Asatsuki (leaves, raw)
  
  0.9 mg
• Yuba (wet type)
  
  0.9 mg
• Soybean, Natto (tera-natto)
  
  0.9 mg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  0.9 mg
• Chinese style instant cup noodles (dried by hot air)
  
  0.9 mg
• White chocolate
  
  0.8 mg
• Waffle (custard cream)
  
  0.8 mg
• Butter cake
  
  0.8 mg
• Custard cream bun
  
  0.8 mg
• Natural cheese (parmesan)
  
  0.8 mg