Vegetables High in Vitamin E (δ-Tocopherols) (per 100 g edible portion)

• Edamame (frozen)
  
  3.8 mg
• Edamame (raw)
  
  2.5 mg
• Edamame (boiled)
  
  2.1 mg
• Eggplant Western type (fruit, fried)
  
  1.5 mg
• Soybean sprout (boiled)
  
  0.9 mg
• Soybean sprout (raw)
  
  0.8 mg
• Red pepper (fruit, dried)
  
  0.3 mg
• Yard bean (immature pods, raw)
  
  0.3 mg
• Japanese angelica-tree (spears, raw)
  
  0.2 mg
• Perilla (seeds, raw)
  
  0.2 mg
• Peanut (immature beans, boiled)
  
  0.1 mg
• Peanut (immature beans, raw)
  
  0.1 mg
• Mung bean sprout (boiled)
  
  0.1 mg
• Mung bean sprout (raw)
  
  0.1 mg
• Myoga (spike, raw)
  
  0.1 mg
• Sweet corn (immature kernels, boiled)
  
  0.1 mg
• Field horsetail (fertile shoot, boiled)
  
  0.1 mg
• Field horsetail (fertile shoot, raw)
  
  0.1 mg
• Japanese angelica-tree (spears, boiled)
  
  0.1 mg
• Yard bean (immature pods, boiled)
  
  0.1 mg