Foods High in Vitamin E (α-Tocopherols) (901st - 920th) (per 100 g edible portion)

• Carrot, regular (root with skin, raw)
  
  0.5 mg
• Eggplant Pickle (koji-zuke)
  
  0.5 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.5 mg
• Yard bean (immature pods, raw)
  
  0.5 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.5 mg
• Soybean, Natto (itohiki-natto)
  
  0.5 mg
• Soybean, Canned in water
  
  0.5 mg
• Satoimo (corm, boiled)
  
  0.5 mg
• Sorghum (whole grain, raw)
  
  0.5 mg
• Rice, Cooked upland rice (brown rice)
  
  0.5 mg
• Rice, Cooked paddy rice (brown rice)
  
  0.5 mg
• Wheat gluten (textured type)
  
  0.5 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0.5 mg
• Soft rolls
  
  0.5 mg
• White table bread
  
  0.5 mg
• Wheat flour (hard flour, second grade)
  
  0.5 mg
• Barley, Roasted flour
  
  0.5 mg
• Garlic (garlic powder)
  
  0.4 mg
• Barley-koji miso
  
  0.4 mg
• Cocoa (milk cocoa)
  
  0.4 mg