Fruits High in Vitamin E (α-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Olive (pickles, green olives)
  
  5.5 mg
• Olive (pickles, stuffed olives)
  
  5.3 mg
• Sudachi (peel, raw)
  
  5.2 mg
• Olive (pickles, ripe olives)
  
  4.6 mg
• Yuzu (peel, raw)
  
  3.4 mg
• Mume, Japanese apricot (raw)
  
  3.3 mg
• Avocado (raw)
  
  3.3 mg
• Kumquat (whole, raw)
  
  2.6 mg
• Durian (raw)
  
  2.3 mg
• Oleaster (raw)
  
  2.2 mg
• Blueberry (jam)
  
  1.9 mg
• Mango (raw)
  
  1.8 mg
• Blueberry (raw)
  
  1.7 mg
• Apricot (raw)
  
  1.7 mg
• Lemon (whole, raw)
  
  1.6 mg
• European plum (dried)
  
  1.5 mg
• Nectarine (raw)
  
  1.4 mg
• Banana (dried)
  
  1.4 mg
• Date (dried)
  
  1.4 mg
• Mume, Japanese apricot (ume-zuke, salted pickles)
  
  1.4 mg