Vegetables Low in Vitamin E (α-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Alfalfa sprout (raw)
  
  1.9 mg
• Garland chrysanthemum (leaves, boiled)
  
  2 mg
• Japanese angelica-tree (spears, boiled)
  
  2 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  2.1 mg
• Spinach (leaves, raw)
  
  2.1 mg
• Pumpkin, Japan (fruit, boiled)
  
  2.2 mg
• Sugukina (pickles)
  
  2.2 mg
• Water convolvulus (stems and leaves, raw)
  
  2.2 mg
• Kale (leaves, raw)
  
  2.4 mg
• Japanese angelica-tree (spears, raw)
  
  2.4 mg
• Yellow sweet pepper (fruit, raw)
  
  2.4 mg
• Fukinoto (inflorescence, boiled)
  
  2.4 mg
• Broccoli (inflorescence, raw)
  
  2.4 mg
• Eggplant Western type (fruit, fried)
  
  2.5 mg
• Shepherd's purse (leaves, raw)
  
  2.5 mg
• Chinese chive (leaves, raw)
  
  2.5 mg
• Yellow sweet pepper (fruit, sauted)
  
  2.5 mg
• Ashitaba (stems and leaves, raw)
  
  2.6 mg
• Spinach (leaves, boiled)
  
  2.6 mg
• Ashitaba (stems and leaves, boiled)
  
  2.7 mg