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

• Red pepper (fruit, dried)
  
  29.8 mg
• Chrysanthemum (kikunori)
  
  25 mg
• Red pepper (fruit, raw)
  
  8.9 mg
• Red pepper (leaves and fruits, sauteed)
  
  8.5 mg
• Red pepper (leaves and fruits, raw)
  
  7.7 mg
• Peanut (immature beans, raw)
  
  7.2 mg
• Peanut (immature beans, boiled)
  
  6.8 mg
• Tossa jute (stems and leaves, raw)
  
  6.5 mg
• Field horsetail (fertile shoot, raw)
  
  4.9 mg
• Daikon, Japanese radish (leaves, boiled)
  
  4.9 mg
• Pumpkin, Western (fruit, raw)
  
  4.9 mg
• Water pepper sprout (raw)
  
  4.8 mg
• Pumpkin, Western (fruit, boiled)
  
  4.7 mg
• Bracken (young shoots, dried, raw)
  
  4.6 mg
• Summer cypress seed (seeds, boiled)
  
  4.6 mg
• Chrysanthemum (petals, raw)
  
  4.6 mg
• Red sweet pepper (fruit, sauted)
  
  4.4 mg
• Tomapi (fruit, raw)
  
  4.3 mg
• Red sweet pepper (fruit, raw)
  
  4.3 mg
• Pumpkin, Western (fruit, frozen)
  
  4.2 mg