Vegetables Low in Vitamin E (α-Tocopherols) (321st - 326th) (per 100 g edible portion)

• Peanut (immature beans, raw)
  
  7.2 mg
• Red pepper (leaves and fruits, raw)
  
  7.7 mg
• Red pepper (leaves and fruits, sauteed)
  
  8.5 mg
• Red pepper (fruit, raw)
  
  8.9 mg
• Chrysanthemum (kikunori)
  
  25 mg
• Red pepper (fruit, dried)
  
  29.8 mg