Vegetables Low in Vitamin E (α-Tocopherols) (301st - 320th) (per 100 g edible portion)

• Sugukina (leaves, raw)
  
  3.8 mg
• Daikon, Japanese radish (leaves, raw)
  
  3.8 mg
• Perilla (leaves, raw)
  
  3.9 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  4 mg
• Chrysanthemum (petals, boiled)
  
  4.1 mg
• Yomena (leaves, raw)
  
  4.1 mg
• Pumpkin, Western (fruit, frozen)
  
  4.2 mg
• Red sweet pepper (fruit, raw)
  
  4.3 mg
• Tomapi (fruit, raw)
  
  4.3 mg
• Red sweet pepper (fruit, sauted)
  
  4.4 mg
• Chrysanthemum (petals, raw)
  
  4.6 mg
• Summer cypress seed (seeds, boiled)
  
  4.6 mg
• Bracken (young shoots, dried, raw)
  
  4.6 mg
• Pumpkin, Western (fruit, boiled)
  
  4.7 mg
• Water pepper sprout (raw)
  
  4.8 mg
• Pumpkin, Western (fruit, raw)
  
  4.9 mg
• Daikon, Japanese radish (leaves, boiled)
  
  4.9 mg
• Field horsetail (fertile shoot, raw)
  
  4.9 mg
• Tossa jute (stems and leaves, raw)
  
  6.5 mg
• Peanut (immature beans, boiled)
  
  6.8 mg