Foods High in Vitamin E (α-Tocopherols) (1021st - 1040th) (per 100 g edible portion)

• Japanese silverleaf (petiole, raw)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Zuiki (dried zuiki, raw)
  
  0.4 mg
• Zuiki (fresh zuiki, raw)
  
  0.4 mg
• Winged bean (immature pods, raw)
  
  0.4 mg
• Gyoja-ninniku (leaves, raw)
  
  0.4 mg
• Kanpyo (raw)
  
  0.4 mg
• Snap pea (immature pods, raw)
  
  0.4 mg
• Asparagus (canned in brine)
  
  0.4 mg
• Artichoke (flower bud, boiled)
  
  0.4 mg
• Artichoke (flower bud, raw)
  
  0.4 mg
• Okara (modern product)
  
  0.4 mg
• Soybean, Tofu-chikuwa (baked type)
  
  0.4 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  0.4 mg
• Soybean, Tofu (okinawa-tofu)
  
  0.4 mg
• White yam (tuberous root, raw)
  
  0.4 mg
• Buckwheat flour (outer layer)
  
  0.4 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  0.4 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.4 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  0.4 mg