Vegetables High in Vitamin E (α-Tocopherols) (201st - 220th) (per 100 g edible portion)

• Carrot, regular (root with skin, boiled)
  
  0.4 mg
• Young sweet corn (young ear, raw)
  
  0.4 mg
• Japanese silverleaf (petiole, boiled)
  
  0.4 mg
• Japanese silverleaf (petiole, raw)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Zuiki (dried zuiki, raw)
  
  0.4 mg
• Zuiki (fresh zuiki, raw)
  
  0.4 mg
• Winged bean (immature pods, raw)
  
  0.4 mg
• Gyoja-ninniku (leaves, raw)
  
  0.4 mg
• Kanpyo (raw)
  
  0.4 mg
• Snap pea (immature pods, raw)
  
  0.4 mg
• Asparagus (canned in brine)
  
  0.4 mg
• Artichoke (flower bud, boiled)
  
  0.4 mg
• Artichoke (flower bud, raw)
  
  0.4 mg
• Head lettuce, crisp type (head, raw)
  
  0.3 mg
• Leek (bulb and leaves, boiled)
  
  0.3 mg
• Leek (bulb and leaves, raw)
  
  0.3 mg
• Sponge gourd (immature fruit, raw)
  
  0.3 mg
• Ki-nira (leaves, raw)
  
  0.3 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.3 mg