Vegetables High in Vitamin E (β-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Mugwort (leaves, raw)
  
  0.1 mg
• Yamagobo (miso-zuke)
  
  0.1 mg
• Soybean sprout (boiled)
  
  0.1 mg
• Soybean sprout (raw)
  
  0.1 mg
• Water pepper sprout (raw)
  
  0.1 mg
• Spinach (leaves, frozen)
  
  0.1 mg
• Fukinoto (inflorescence, raw)
  
  0.1 mg
• Hinona (root with tops, raw)
  
  0.1 mg
• Tomapi (fruit, raw)
  
  0.1 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.1 mg
• Yellow sweet pepper (fruit, raw)
  
  0.1 mg
• Chinese chive (leaves, boiled)
  
  0.1 mg
• Bitter gourd (fruit, sauted)
  
  0.1 mg
• Bitter gourd (fruit, raw)
  
  0.1 mg
• Summer cypress seed (seeds, boiled)
  
  0.1 mg
• Red pepper (fruit, raw)
  
  0.1 mg
• Field horsetail (fertile shoot, boiled)
  
  0.1 mg
• Japanese angelica-tree (spears, boiled)
  
  0.1 mg
• Japanese angelica-tree (spears, raw)
  
  0.1 mg
• Tsumamina (leaves, raw)
  
  0.1 mg