Foods High in Vitamin E (α-Tocopherols) (1281st - 1300th) (per 100 g edible portion)

• Chayote (fruit, raw)
  
  0.2 mg
• Chinese cabbage (salted pickles)
  
  0.2 mg
• Chinese cabbage (head, raw)
  
  0.2 mg
• Carrot, regular (juice, canned)
  
  0.2 mg
• Eggplant Pickle (karashi-zuke)
  
  0.2 mg
• Chicory (spears, raw)
  
  0.2 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0.2 mg
• Celery (petiole, raw)
  
  0.2 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.2 mg
• Oriental pickling melon (fruit, raw)
  
  0.2 mg
• Zha cai (pickles)
  
  0.2 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.2 mg
• Green ball (head, raw)
  
  0.2 mg
• Cauliflower (inflorescence, boiled)
  
  0.2 mg
• Cauliflower (inflorescence, raw)
  
  0.2 mg
• Spaghetti squash (fruit, raw)
  
  0.2 mg
• Yama-udo (stem, raw)
  
  0.2 mg
• Udo (stem, raw)
  
  0.2 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.2 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.2 mg