Vegetables High in Vitamin E (α-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Red garlic (bulb and leaves, raw)
  
  1.3 mg
• Nozawana (pickles, seasoned)
  
  1.3 mg
• Konegi (leaves, raw)
  
  1.3 mg
• Nagasaki-hakusai (leaves, boiled)
  
  1.3 mg
• Nagasaki-hakusai (leaves, raw)
  
  1.3 mg
• Malabar nightshade (stems and leaves, boiled)
  
  1.3 mg
• New Zealand spinach (stems and leaves, raw)
  
  1.3 mg
• Sweet pepper (fruit, sauted)
  
  1.3 mg
• Sweet pepper (fruit, raw)
  
  1.3 mg
• Kyona (leaves, boiled)
  
  1.3 mg
• Red-tip leaf lettuce (leaves, raw)
  
  1.2 mg
• Tomato, Canned product (whole)
  
  1.2 mg
• Qin cai (stems and leaves, boiled)
  
  1.2 mg
• Qin cai (stems and leaves, raw)
  
  1.2 mg
• Okra (pods, boiled)
  
  1.2 mg
• Okra (pods, raw)
  
  1.2 mg
• Osaka-shirona (leaves, raw)
  
  1.2 mg
• Edamame (frozen)
  
  1.2 mg
• Ne-mitsuba (leaves, raw)
  
  1.1 mg
• Ha-ninjin (leaves, raw)
  
  1.1 mg