Fruits High in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Apricot (dried)
  
  1.4 mg
• European plums (raw)
  
  1.3 mg
• Kiwifruit (raw)
  
  1.3 mg
• Peach (canned in heavy syrup, solids)
  
  1.2 mg
• Blue-berried honeysuckle (raw)
  
  1.1 mg
• Quince (raw)
  
  1 mg
• Gooseberry (raw)
  
  1 mg
• Apricot (canned in heavy syrup)
  
  0.9 mg
• Raspberry (raw)
  
  0.8 mg
• Peach (raw)
  
  0.7 mg
• Kiwano (raw)
  
  0.7 mg
• Acerola (raw)
  
  0.7 mg
• Mangosteen (raw)
  
  0.6 mg
• Japanese plums (raw)
  
  0.6 mg
• Chinese quinces (raw)
  
  0.6 mg
• Akebia (peel, raw)
  
  0.6 mg
• Pummelo (juice sacs, raw)
  
  0.5 mg
• Grape (raisins)
  
  0.5 mg
• Banana (raw)
  
  0.5 mg
• Shiikuwasha (juice, fresh)
  
  0.5 mg