Foods High in Vitamin E (α-Tocopherols) (1441st - 1460th) (per 100 g edible portion)

• Chinese cabbage (head, boiled)
  
  0.1 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.1 mg
• Red chicory (leaves, raw)
  
  0.1 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.1 mg
• Sweet corn, Canned product (cream style)
  
  0.1 mg
• Sweet corn (immature kernels, frozen)
  
  0.1 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.1 mg
• Wax gourd (friut, boiled)
  
  0.1 mg
• Wax gourd (fruit, raw)
  
  0.1 mg
• Red onion (bulb, raw)
  
  0.1 mg
• Onion (bulb, raw)
  
  0.1 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0.1 mg
• Zuiki (dried ziuki, boiled)
  
  0.1 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.1 mg
• Ginger (pickles, sweetened)
  
  0.1 mg
• Ginger (pickles)
  
  0.1 mg
• Ginger (rhizome, raw)
  
  0.1 mg
• Ha-shoga (rhizome, raw)
  
  0.1 mg
• Water shield (young leaves, bottled in water)
  
  0.1 mg
• Pickle (sweet type)
  
  0.1 mg