Vegetables High in Vitamin E (γ-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Chinese chive (leaves, raw)
  
  0.5 mg
• Cherry tomato (fruit, raw)
  
  0.5 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.5 mg
• Endive (leaves, raw)
  
  0.5 mg
• Turfed stone leek (leaves, boiled)
  
  0.4 mg
• Black gram sprout (raw)
  
  0.4 mg
• Broccoli (inflorescence, boiled)
  
  0.4 mg
• Basil (leaves, raw)
  
  0.4 mg
• Young sweet corn (young ear, raw)
  
  0.4 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Ginger (pickles, sweetened)
  
  0.4 mg
• Ha-shoga (rhizome, raw)
  
  0.4 mg
• Gyoja-ninniku (leaves, raw)
  
  0.4 mg
• Cauliflower (inflorescence, boiled)
  
  0.4 mg
• Cauliflower (inflorescence, raw)
  
  0.4 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.4 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.4 mg
• Water convolvulus (stems and leaves, raw)
  
  0.3 mg
• Tossa jute (stems and leaves, boiled)
  
  0.3 mg