Vegetables High in Vitamin E (α-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Malabar nightshade (stems and leaves, raw)
  
  1.1 mg
• Taisai, Chinese mustard (salted pickles)
  
  1.1 mg
• Kyona (salted pickles)
  
  1.1 mg
• Hana-nira (scape and flower bud, raw)
  
  1 mg
• Bamboo shoot (canned in water)
  
  1 mg
• Bamboo shoot (shoots, boiled)
  
  1 mg
• Shandong cai (salted pickles)
  
  1 mg
• Saltwort (stems and leaves, boiled)
  
  1 mg
• Saltwort (stems and leaves, raw)
  
  1 mg
• Ito-mitsuba (leaves, raw)
  
  0.9 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.9 mg
• Mizukakena (leaves, raw)
  
  0.9 mg
• Green sweet pepper (fruit, sauted)
  
  0.9 mg
• Bai cai (leaves, raw)
  
  0.9 mg
• Ha-negi (leaves, raw)
  
  0.9 mg
• Bitter gourd (fruit, sauted)
  
  0.9 mg
• Cherry tomato (fruit, raw)
  
  0.9 mg
• Tomato (fruit, raw)
  
  0.9 mg
• Qing gin cai (leaves, boiled)
  
  0.9 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.9 mg