Vegetables High in Vitamin E (γ-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Asatsuki (leaves, boiled)
  
  1.6 mg
• Asatsuki (leaves, raw)
  
  1.6 mg
• Ashitaba (stems and leaves, boiled)
  
  1.4 mg
• Ashitaba (stems and leaves, raw)
  
  1.4 mg
• Broad bean (immature beans, raw)
  
  1.3 mg
• Yard bean (immature pods, boiled)
  
  1.3 mg
• Pumpkin, Western (fruit, raw)
  
  1.3 mg
• Myoga (spike, raw)
  
  1.2 mg
• Japanese angelica-tree (spears, boiled)
  
  1.2 mg
• Broad bean (immature beans, boiled)
  
  1.2 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
• Sweet corn (immature kernels, raw)
  
  1 mg
• Water dropwort (stems and leaves, boiled)
  
  1 mg
• Pumpkin, Western (fruit, boiled)
  
  1 mg
• Leaf lettuce (leaves, raw)
  
  0.9 mg
• Parsley (leaves, raw)
  
  0.9 mg
• Sweet corn (immature kernels, boiled)
  
  0.9 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.8 mg