Vegetables High in Vitamin E (α-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Myoga-take (stems and leaves, raw)
  
  0.1 mg
• Myoga (spike, raw)
  
  0.1 mg
• Hyacinth bean (immature pods, raw)
  
  0.1 mg
• Table beet (root, boiled)
  
  0.1 mg
• Table beet (root, raw)
  
  0.1 mg
• Chayote (salted pickles)
  
  0.1 mg
• Chinese cabbage (head, boiled)
  
  0.1 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.1 mg
• Red chicory (leaves, raw)
  
  0.1 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.1 mg
• Sweet corn, Canned product (cream style)
  
  0.1 mg
• Sweet corn (immature kernels, frozen)
  
  0.1 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.1 mg
• Wax gourd (friut, boiled)
  
  0.1 mg
• Wax gourd (fruit, raw)
  
  0.1 mg
• Red onion (bulb, raw)
  
  0.1 mg
• Onion (bulb, raw)
  
  0.1 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0.1 mg
• Zuiki (dried ziuki, boiled)
  
  0.1 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.1 mg