Foods High in Vitamin E (γ-Tocopherols) (241st - 260th) (per 100 g edible portion)

• Myoga (spike, raw)
  
  1.2 mg
• Japanese angelica-tree (spears, boiled)
  
  1.2 mg
• Broad bean (immature beans, boiled)
  
  1.2 mg
• Lotus seed (immature, raw)
  
  1.2 mg
• Japanese barnyard millet (milled grain, raw)
  
  1.2 mg
• Doubanjiang
  
  1.1 mg
• Yubeshi
  
  1.1 mg
• Head lettuce, butter type (leaves, raw)
  
  1.1 mg
• Summer cypress seed (seeds, boiled)
  
  1.1 mg
• Pumpkin, Western (fruit, frozen)
  
  1.1 mg
• Japanese torreya seed (roasted)
  
  1.1 mg
• Broad bean (otafuku-mame)
  
  1.1 mg
• Tomato sauce
  
  1 mg
• Wafer
  
  1 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  1 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  1 mg
• Sweet corn (immature kernels, raw)
  
  1 mg
• Water dropwort (stems and leaves, boiled)
  
  1 mg
• Pumpkin, Western (fruit, boiled)
  
  1 mg
• Caramel
  
  0.9 mg