Vegetables High in Vitamin E (δ-Tocopherols) (21st - 25th) (per 100 g edible portion)

• Kogomi (spears, raw)
  
  0.1 mg
• Chrysanthemum (kikunori)
  
  0.1 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.1 mg
• Pumpkin, Japan (fruit, raw)
  
  0.1 mg
• Ashitaba (stems and leaves, raw)
  
  0.1 mg