Vegetables High in Vitamin E (α-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Pumpkin, Japan (fruit, boiled)
  
  2.2 mg
• Spinach (leaves, raw)
  
  2.1 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  2.1 mg
• Japanese angelica-tree (spears, boiled)
  
  2 mg
• Garland chrysanthemum (leaves, boiled)
  
  2 mg
• Alfalfa sprout (raw)
  
  1.9 mg
• Osaka-shirona (leaves, boiled)
  
  1.9 mg
• Kyona (leaves, raw)
  
  1.8 mg
• Pumpkin, Japan (fruit, raw)
  
  1.8 mg
• Broccoli (inflorescence, boiled)
  
  1.7 mg
• Swiss chard (leaves, boiled)
  
  1.7 mg
• Swiss chard (leaves, raw)
  
  1.7 mg
• Rape (stems and leaves, raw)
  
  1.7 mg
• Ta cai (leaves, boiled)
  
  1.7 mg
• Garland chrysanthemum (leaves, raw)
  
  1.7 mg
• Kogomi (spears, raw)
  
  1.7 mg
• Bracken (young shoots, raw)
  
  1.6 mg
• Rape (stems and leaves, boiled)
  
  1.6 mg
• Watercress (stems and leaves, raw)
  
  1.6 mg
• Osaka-shirona (salted pickles)
  
  1.6 mg