Vegetables High in Vitamin E (γ-Tocopherols) (per 100 g edible portion)

• Edamame (frozen)
  
  8.2 mg
• Eggplant Western type (fruit, fried)
  
  7.5 mg
• Red pepper (fruit, dried)
  
  6.9 mg
• Edamame (raw)
  
  6.5 mg
• Edamame (boiled)
  
  5.8 mg
• Pumpkin, Japan (fruit, boiled)
  
  3.8 mg
• Pumpkin, Japan (fruit, raw)
  
  3.2 mg
• Green pea (boiled)
  
  3.1 mg
• Peanut (immature beans, raw)
  
  2.9 mg
• Peanut (immature beans, boiled)
  
  2.7 mg
• Green pea (raw)
  
  2.6 mg
• Red pepper (fruit, raw)
  
  2 mg
• Green pea (canned in brine)
  
  2 mg
• Soybean sprout (boiled)
  
  1.9 mg
• Yard bean (immature pods, raw)
  
  1.8 mg
• Bracken (young shoots, dried, raw)
  
  1.7 mg
• Soybean sprout (raw)
  
  1.6 mg
• Japanese angelica-tree (spears, raw)
  
  1.6 mg
• Winged bean (immature pods, raw)
  
  1.6 mg
• Green pea (frozen)
  
  1.6 mg