Vegetables High in Vitamin E (α-Tocopherols) (221st - 240th) (per 100 g edible portion)

• Eggplant Pickle (salted pickles)
  
  0.3 mg
• Eggplant Western type (fruit, raw)
  
  0.3 mg
• Eggplant (fruit, boiled)
  
  0.3 mg
• Eggplant (fruit, raw)
  
  0.3 mg
• Sweet corn (immature kernels, boiled)
  
  0.3 mg
• Sweet corn (immature kernels, raw)
  
  0.3 mg
• Zuiki (fresh zuiki, boiled)
  
  0.3 mg
• Yard bean (immature pods, boiled)
  
  0.3 mg
• Cucumber, Pickle (salted pickles)
  
  0.3 mg
• Cucumber (fruit, raw)
  
  0.3 mg
• Rhubarb (petiole, boiled)
  
  0.2 mg
• Rhubarb (petiole, raw)
  
  0.2 mg
• Scallion (pickles, sweetened)
  
  0.2 mg
• Japanese butterbur (petiole, boiled)
  
  0.2 mg
• Japanese butterbur (petiole, raw)
  
  0.2 mg
• Chayote (fruit, raw)
  
  0.2 mg
• Chinese cabbage (salted pickles)
  
  0.2 mg
• Chinese cabbage (head, raw)
  
  0.2 mg
• Carrot, regular (juice, canned)
  
  0.2 mg
• Eggplant Pickle (karashi-zuke)
  
  0.2 mg