Fruits High in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Cherry (canned in heavy syrup)
  
  0.5 mg
• Cherry (usa, sweet type, raw)
  
  0.5 mg
• Cherry (domestic, sweet type, raw)
  
  0.5 mg
• Satsuma mandarin (canned in light syrup, solids)
  
  0.5 mg
• Apricot (jam, lightly sweetened)
  
  0.5 mg
• Peach (30% fruit juice beverage, nectar)
  
  0.4 mg
• White sapote (raw)
  
  0.4 mg
• Pitaya (raw)
  
  0.4 mg
• Kaki, Japanese persimmon (dried)
  
  0.4 mg
• Valencia (marmalade, lightly sweetened)
  
  0.4 mg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (juice sacs, early ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  0.4 mg
• Satsuma mandarin (segments, early ripening type, raw)
  
  0.4 mg
• Fig (dried)
  
  0.4 mg
• Fig (raw)
  
  0.4 mg
• Strawberry (raw)
  
  0.4 mg
• Apricot (jam, heavily sweetened)
  
  0.4 mg
• Chinese bayberry (raw)
  
  0.3 mg
• Hyuganatsu (segments and albedo, raw)
  
  0.3 mg