Vegetables High in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Leaf mustard (leaves, raw)
  
  3 mg
• Turnip rape (flower buds and stems, raw)
  
  2.9 mg
• Turnip, Pickle (salted pickles, leaves)
  
  2.9 mg
• Turnip rape (flower buds and stems, boiled)
  
  2.8 mg
• Domiao (stems and leaves, raw)
  
  2.8 mg
• Spinach (leaves, frozen)
  
  2.7 mg
• Ashitaba (stems and leaves, boiled)
  
  2.7 mg
• Spinach (leaves, boiled)
  
  2.6 mg
• Ashitaba (stems and leaves, raw)
  
  2.6 mg
• Yellow sweet pepper (fruit, sauted)
  
  2.5 mg
• Chinese chive (leaves, raw)
  
  2.5 mg
• Shepherd's purse (leaves, raw)
  
  2.5 mg
• Eggplant Western type (fruit, fried)
  
  2.5 mg
• Broccoli (inflorescence, raw)
  
  2.4 mg
• Fukinoto (inflorescence, boiled)
  
  2.4 mg
• Yellow sweet pepper (fruit, raw)
  
  2.4 mg
• Japanese angelica-tree (spears, raw)
  
  2.4 mg
• Kale (leaves, raw)
  
  2.4 mg
• Water convolvulus (stems and leaves, raw)
  
  2.2 mg
• Sugukina (pickles)
  
  2.2 mg