Foods High in Vitamin E (γ-Tocopherols) (641st - 660th) (per 100 g edible portion)

• Tomatoes Canned products (juice)
  
  0.1 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.1 mg
• Red pepper (leaves and fruits, raw)
  
  0.1 mg
• Chicory (spears, raw)
  
  0.1 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.1 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.1 mg
• Tsumamina (leaves, raw)
  
  0.1 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.1 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.1 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.1 mg
• Sugukina (leaves, raw)
  
  0.1 mg
• Zuiki (fresh zuiki, boiled)
  
  0.1 mg
• Zuiki (fresh zuiki, raw)
  
  0.1 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.1 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.1 mg
• Oriental pickling melon (fruit, raw)
  
  0.1 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.1 mg
• Garland chrysanthemum (leaves, raw)
  
  0.1 mg
• Zha cai (pickles)
  
  0.1 mg
• Komatsuna (leaves, boiled)
  
  0.1 mg