Vegetables High in Vitamin E (γ-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Mugwort (leaves, boiled)
  
  0.8 mg
• Hyacinth bean (immature pods, raw)
  
  0.8 mg
• Bamboo shoot (canned in water)
  
  0.8 mg
• Water dropwort (stems and leaves, raw)
  
  0.8 mg
• Ginger (rhizome, raw)
  
  0.8 mg
• Fukinoto (inflorescence, raw)
  
  0.7 mg
• Chinese chive (leaves, boiled)
  
  0.7 mg
• Perilla (seeds, raw)
  
  0.7 mg
• Mung bean sprout (boiled)
  
  0.6 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.6 mg
• Turnip rape (flower buds and stems, raw)
  
  0.6 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.6 mg
• Bamboo shoot (shoots, boiled)
  
  0.6 mg
• Chrysanthemum (kikunori)
  
  0.6 mg
• Turfed stone leek (leaves, raw)
  
  0.5 mg
• Cos lettuce (leaves, raw)
  
  0.5 mg
• Mugwort (leaves, raw)
  
  0.5 mg
• Tossa jute (stems and leaves, raw)
  
  0.5 mg
• Black gram sprout (boiled)
  
  0.5 mg
• Broccoli (inflorescence, raw)
  
  0.5 mg