Foods High in Vitamin E (γ-Tocopherols) (621st - 640th) (per 100 g edible portion)

• Leek (bulb and leaves, boiled)
  
  0.1 mg
• Leek (bulb and leaves, raw)
  
  0.1 mg
• Yomena (leaves, raw)
  
  0.1 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.1 mg
• Mizukakena (salted pickles)
  
  0.1 mg
• Sponge gourd (immature fruit, boiled)
  
  0.1 mg
• Sponge gourd (immature fruit, raw)
  
  0.1 mg
• Tomapi (fruit, raw)
  
  0.1 mg
• Chinese cabbage (kim chee)
  
  0.1 mg
• Kuki-ninniku (scape, raw)
  
  0.1 mg
• Ha-ninjin (leaves, raw)
  
  0.1 mg
• Hana-nira (scape and flower bud, raw)
  
  0.1 mg
• Bitter gourd (fruit, sauted)
  
  0.1 mg
• Bitter gourd (fruit, raw)
  
  0.1 mg
• Rape (stems and leaves, boiled)
  
  0.1 mg
• Rape (stems and leaves, raw)
  
  0.1 mg
• Shepherd's purse (leaves, raw)
  
  0.1 mg
• Eggplant Pickle (shiba-zuke)
  
  0.1 mg
• Red chicory (leaves, raw)
  
  0.1 mg
• Tomato, Canned product (juice cocktail)
  
  0.1 mg