Vegetables High in Vitamin E (α-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Shandong cai (leaves, boiled)
  
  0.9 mg
• Komatsuna (leaves, raw)
  
  0.9 mg
• Asatsuki (leaves, boiled)
  
  0.9 mg
• Asatsuki (leaves, raw)
  
  0.9 mg
• Scallion (bulb, raw)
  
  0.8 mg
• Green sweet pepper (fruit, raw)
  
  0.8 mg
• Kuki-ninniku (scape, boiled)
  
  0.8 mg
• Kuki-ninniku (scape, raw)
  
  0.8 mg
• Bitter gourd (fruit, raw)
  
  0.8 mg
• Tomato, Canned product (juice cocktail)
  
  0.8 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.8 mg
• Shandong cai (leaves, raw)
  
  0.8 mg
• Endive (leaves, raw)
  
  0.8 mg
• Edamame (raw)
  
  0.8 mg
• Cos lettuce (leaves, raw)
  
  0.7 mg
• Kiri-mitsuba (leaves, raw)
  
  0.7 mg
• Hinona (root with tops, raw)
  
  0.7 mg
• Nozawana (salted pickles)
  
  0.7 mg
• Carrot, regular (root, frozen)
  
  0.7 mg
• Eggplant Pickle (shiba-zuke)
  
  0.7 mg