Vegetables Low in Vitamin E (α-Tocopherols) (281st - 300th) (per 100 g edible portion)

• Spinach (leaves, frozen)
  
  2.7 mg
• Domiao (stems and leaves, raw)
  
  2.8 mg
• Turnip rape (flower buds and stems, boiled)
  
  2.8 mg
• Turnip, Pickle (salted pickles, leaves)
  
  2.9 mg
• Turnip rape (flower buds and stems, raw)
  
  2.9 mg
• Leaf mustard (leaves, raw)
  
  3 mg
• Arrowhead (tuber, raw)
  
  3 mg
• Turnip (leaves, raw)
  
  3.1 mg
• Leaf mustard (salted pickles)
  
  3.1 mg
• Arrowhead (tuber, boiled)
  
  3.1 mg
• Chinese chive (leaves, boiled)
  
  3.1 mg
• Fukinoto (inflorescence, raw)
  
  3.2 mg
• Mugwort (leaves, raw)
  
  3.2 mg
• Turnip (leaves, boiled)
  
  3.3 mg
• Parsley (leaves, raw)
  
  3.3 mg
• Tossa jute (stems and leaves, boiled)
  
  3.4 mg
• Mugwort (leaves, boiled)
  
  3.4 mg
• Basil (leaves, raw)
  
  3.5 mg
• Field horsetail (fertile shoot, boiled)
  
  3.6 mg
• Perilla (seeds, raw)
  
  3.8 mg