Vegetables High in Vitamin E (γ-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Zuiki (dried zuiki, raw)
  
  0.2 mg
• Kale (leaves, raw)
  
  0.2 mg
• Okra (pods, raw)
  
  0.2 mg
• Sayaendo (immature pods, boiled)
  
  0.2 mg
• Sayaendo (immature pods, raw)
  
  0.2 mg
• Asparagus (shoots, raw)
  
  0.2 mg
• Bracken (young shoots, boiled)
  
  0.1 mg
• Bracken (young shoots, raw)
  
  0.1 mg
• Leek (bulb and leaves, boiled)
  
  0.1 mg
• Leek (bulb and leaves, raw)
  
  0.1 mg
• Yomena (leaves, raw)
  
  0.1 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.1 mg
• Mizukakena (salted pickles)
  
  0.1 mg
• Sponge gourd (immature fruit, boiled)
  
  0.1 mg
• Sponge gourd (immature fruit, raw)
  
  0.1 mg
• Tomapi (fruit, raw)
  
  0.1 mg
• Chinese cabbage (kim chee)
  
  0.1 mg
• Kuki-ninniku (scape, raw)
  
  0.1 mg
• Ha-ninjin (leaves, raw)
  
  0.1 mg
• Hana-nira (scape and flower bud, raw)
  
  0.1 mg