Vegetables High in Vitamin E (β-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Chrysanthemum (kikunori)
  
  0.5 mg
• Red pepper (fruit, dried)
  
  0.4 mg
• Peanut (immature beans, raw)
  
  0.3 mg
• Bracken (young shoots, dried, raw)
  
  0.2 mg
• Peanut (immature beans, boiled)
  
  0.2 mg
• Mukago (raw)
  
  0.2 mg
• Spinach (leaves, boiled)
  
  0.2 mg
• Red sweet pepper (fruit, sauted)
  
  0.2 mg
• Red sweet pepper (fruit, raw)
  
  0.2 mg
• Eggplant Western type (fruit, fried)
  
  0.2 mg
• Red chicory (leaves, raw)
  
  0.2 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.2 mg
• Red pepper (leaves and fruits, raw)
  
  0.2 mg
• Kogomi (spears, raw)
  
  0.2 mg
• Edamame (frozen)
  
  0.2 mg
• Ashitaba (stems and leaves, raw)
  
  0.2 mg
• Bracken (young shoots, boiled)
  
  0.1 mg
• Bracken (young shoots, raw)
  
  0.1 mg
• Leaf lettuce (leaves, raw)
  
  0.1 mg
• Mugwort (leaves, boiled)
  
  0.1 mg