Vegetables High in Vitamin E (α-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Lily bulb (bulb, raw)
  
  0.5 mg
• Soybean sprout (raw)
  
  0.5 mg
• Brussels sprout (head, boiled)
  
  0.5 mg
• Chinese cabbage (kim chee)
  
  0.5 mg
• Nozawana (leaves, raw)
  
  0.5 mg
• Garlic (bulb, raw)
  
  0.5 mg
• Kintoki (root without skin, boiled)
  
  0.5 mg
• Kintoki (root without skin, raw)
  
  0.5 mg
• Kintoki (root with skin, boiled)
  
  0.5 mg
• Kintoki (root with skin, raw)
  
  0.5 mg
• Carrot, regular (root without skin, boiled)
  
  0.5 mg
• Carrot, regular (root without skin, raw)
  
  0.5 mg
• Carrot, regular (root with skin, raw)
  
  0.5 mg
• Eggplant Pickle (koji-zuke)
  
  0.5 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.5 mg
• Yard bean (immature pods, raw)
  
  0.5 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.5 mg
• Esharotto (bulb, raw)
  
  0.4 mg
• Mukago (raw)
  
  0.4 mg
• Sponge gourd (immature fruit, boiled)
  
  0.4 mg