Vegetables High in Vitamin E (α-Tocopherols) (81st - 100th) (per 100 g edible portion)

• Asparagus (shoots, boiled)
  
  1.6 mg
• Turfed stone leek (leaves, boiled)
  
  1.5 mg
• Ha-daikon (leaves, raw)
  
  1.5 mg
• Ta cai (leaves, raw)
  
  1.5 mg
• Komatsuna (leaves, boiled)
  
  1.5 mg
• Asparagus (shoots, raw)
  
  1.5 mg
• Wasabi (rhizome, raw)
  
  1.4 mg
• Turfed stone leek (leaves, raw)
  
  1.4 mg
• Rocket salad (leaves, raw)
  
  1.4 mg
• Head lettuce, butter type (leaves, raw)
  
  1.4 mg
• Ne-mitsuba (leaves, boiled)
  
  1.4 mg
• Hinona (pickles, sweetened)
  
  1.4 mg
• Takana, broad leaf mustard (salted pickles)
  
  1.4 mg
• Tsumamina (leaves, raw)
  
  1.4 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  1.4 mg
• Bracken (young shoots, boiled)
  
  1.3 mg
• Leaf lettuce (leaves, raw)
  
  1.3 mg
• Ito-mitsuba (leaves, boiled)
  
  1.3 mg
• Mizukakena (salted pickles)
  
  1.3 mg
• Hiroshimana (leaves, raw)
  
  1.3 mg