Foods High in Vitamin E (γ-Tocopherols) (661st - 680th) (per 100 g edible portion)

• Komatsuna (leaves, raw)
  
  0.1 mg
• Kogomi (spears, raw)
  
  0.1 mg
• Kyona (salted pickles)
  
  0.1 mg
• Kyona (leaves, boiled)
  
  0.1 mg
• Kyona (leaves, raw)
  
  0.1 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.1 mg
• Cucumber, Pickle (salted pickles)
  
  0.1 mg
• Leaf mustard (salted pickles)
  
  0.1 mg
• Leaf mustard (leaves, raw)
  
  0.1 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.1 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.1 mg
• Turnip (leaves, boiled)
  
  0.1 mg
• Turnip (leaves, raw)
  
  0.1 mg
• Okra (pods, boiled)
  
  0.1 mg
• Osaka-shirona (salted pickles)
  
  0.1 mg
• Osaka-shirona (leaves, boiled)
  
  0.1 mg
• Snap pea (immature pods, raw)
  
  0.1 mg
• Domiao (stems and leaves, raw)
  
  0.1 mg
• Asparagus (shoots, boiled)
  
  0.1 mg
• Soy protein (concentrated type)
  
  0.1 mg