Vegetables High in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Yomena (leaves, raw)
  
  4.1 mg
• Chrysanthemum (petals, boiled)
  
  4.1 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  4 mg
• Perilla (leaves, raw)
  
  3.9 mg
• Daikon, Japanese radish (leaves, raw)
  
  3.8 mg
• Sugukina (leaves, raw)
  
  3.8 mg
• Perilla (seeds, raw)
  
  3.8 mg
• Field horsetail (fertile shoot, boiled)
  
  3.6 mg
• Basil (leaves, raw)
  
  3.5 mg
• Mugwort (leaves, boiled)
  
  3.4 mg
• Tossa jute (stems and leaves, boiled)
  
  3.4 mg
• Parsley (leaves, raw)
  
  3.3 mg
• Turnip (leaves, boiled)
  
  3.3 mg
• Mugwort (leaves, raw)
  
  3.2 mg
• Fukinoto (inflorescence, raw)
  
  3.2 mg
• Chinese chive (leaves, boiled)
  
  3.1 mg
• Arrowhead (tuber, boiled)
  
  3.1 mg
• Leaf mustard (salted pickles)
  
  3.1 mg
• Turnip (leaves, raw)
  
  3.1 mg
• Arrowhead (tuber, raw)
  
  3 mg