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Vegetables Highest in Vitamin E

Ranked by a common serving size.
21mg Vitamin E = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. Poi
    5.5mg (27% DV) in 1 cup
  2. Dried Agar Seaweed
    5mg (24% DV) in 100 grams
  3. Canned Tomato Puree
    4.9mg (24% DV) in 1 cup
  4. Cooked Taro
    3.9mg (19% DV) in 1 cup, sliced
  5. Cooked Spinach
    3.7mg (18% DV) in 1 cup
  6. Cooked Swiss Chard
    3.3mg (16% DV) in 1 cup, chopped
  7. Canned Asparagus
    3mg (14% DV) in 1 cup
  8. Canned Tomato Paste
    2.8mg (14% DV) in 1/4 cup
  9. Mashed Sweet Potatoes
    2.8mg (13% DV) in 1 cup
  10. Cooked Turnip Greens
    2.7mg (13% DV) in 1 cup, chopped
  11. Asparagus (Cooked)
    2.7mg (13% DV) in 1 cup
  12. Cooked Butternut Squash
    2.6mg (13% DV) in 1 cup, cubes
  13. Cooked Beet Greens
    2.6mg (13% DV) in 1 cup (1 Inch pieces)
  14. Canned Pumpkin
    2.6mg (13% DV) in 1 cup
  15. Cooked Dandelion Greens
    2.6mg (12% DV) in 1 cup, chopped
  16. Cooked Chrysanthemum
    2.5mg (12% DV) in 1 cup (1 Inch pieces)
  17. Cooked Mustard Greens
    2.5mg (12% DV) in 1 cup, chopped
  18. Taro
    2.5mg (12% DV) in 1 cup, sliced
  19. Broccoli (Cooked)
    2.3mg (11% DV) in 1 cup chopped
  20. Cooked Red Bell Peppers
    2.2mg (11% DV) in 1 cup, strips
  21. Cooked New Zealand Spinach
    2.2mg (11% DV) in 1 cup, chopped
  22. Cooked Broccoli Raab
    2.2mg (10% DV) in 1 NLEA serving
  23. Butternut Squash
    2mg (10% DV) in 1 cup, cubes
  24. Parsnips
    2mg (10% DV) in 1 cup slices
  25. Cooked Pumpkin
    2mg (9% DV) in 1 cup, mashed
  26. Dandelion Greens
    1.9mg (9% DV) in 1 cup, chopped
  27. Sweet Red Bell Peppers
    1.9mg (9% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  28. Cooked Collards
    1.7mg (8% DV) in 1 cup, chopped
  29. Turnip Greens
    1.6mg (8% DV) in 1 cup, chopped
  30. Asparagus
    1.5mg (7% DV) in 1 cup
  31. Bamboo Shoots
    1.5mg (7% DV) in 1 cup (1/2 Inch slices)
  32. Cooked Tomatoes
    1.3mg (6% DV) in 1 cup
  33. Sun-dried Hot Chile Peppers
    1.2mg (6% DV) in 1 cup
  34. Mustard Greens
    1.1mg (5% DV) in 1 cup, chopped
  35. Cooked Kale
    1.1mg (5% DV) in 1 cup, chopped
  36. Radicchio
    0.9mg (4% DV) in 1 cup, shredded
  37. Cooked Kohlrabi
    0.9mg (4% DV) in 1 cup slices
  38. Banana Peppers
    0.9mg (4% DV) in 1 cup
  39. Bamboo Shoots (Canned)
    0.8mg (4% DV) in 1 cup (1/8 Inch slices)
  40. Leeks
    0.8mg (4% DV) in 1 cup
  41. Collards
    0.8mg (4% DV) in 1 cup, chopped
  42. Cooked Sweet Potatoes
    0.8mg (4% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  43. Tomatoes
    0.8mg (4% DV) in 1 cup cherry tomatoes
  44. Cooked Carrots
    0.8mg (4% DV) in 1/2 cup slices
  45. New Zealand Spinach
    0.8mg (4% DV) in 1 cup, chopped
  46. Cooked Parsnips
    0.8mg (4% DV) in 1/2 cup slices
  47. Brussels Sprouts (Raw)
    0.8mg (4% DV) in 1 cup
  48. Cooked Podded Peas
    0.8mg (4% DV) in 1 cup
  49. Serrano Peppers
    0.7mg (4% DV) in 1 cup, chopped
  50. Canned Lima Beans
    0.7mg (3% DV) in 1 cup
  51. Broccoli
    0.7mg (3% DV) in 1 cup chopped
  52. Pumpkin Leaves (Cooked)
    0.7mg (3% DV) in 1 cup
  53. Swiss Chard
    0.7mg (3% DV) in 1 cup
  54. Cooked Garden Cress
    0.7mg (3% DV) in 1 cup
  55. Cooked Green Bell Peppers
    0.7mg (3% DV) in 1 cup, chopped or strips
  56. Brussels Sprouts (Cooked)
    0.7mg (3% DV) in 1 cup
  57. Chicory Greens
    0.7mg (3% DV) in 1 cup, chopped
  58. Broccoli Raab (Rapini)
    0.6mg (3% DV) in 1 cup chopped
  59. Kohlrabi
    0.6mg (3% DV) in 1 cup
  60. Cooked Snow Peas
    0.6mg (3% DV) in 1 cup
  61. Cooked Leeks
    0.6mg (3% DV) in 1 leek
  62. Jute Potherb (Molokhiya) (Cooked)
    0.6mg (3% DV) in 1 cup
  63. Spinach
    0.6mg (3% DV) in 1 cup
  64. Cooked Escarole
    0.6mg (3% DV) in 1 cup
  65. Cooked Green Snap Beans
    0.6mg (3% DV) in 1 cup
  66. Cooked Burdock Root
    0.6mg (3% DV) in 1 cup (1 Inch pieces)
  67. Cooked Yellow Snap Beans
    0.6mg (3% DV) in 1 cup
  68. Beet Greens (Raw)
    0.6mg (3% DV) in 1 cup
  69. Celeriac
    0.6mg (3% DV) in 1 cup
  70. Green Bell Peppers
    0.6mg (3% DV) in 1 cup, chopped
  71. Cooked Celery
    0.5mg (3% DV) in 1 cup, diced
  72. Yam
    0.5mg (3% DV) in 1 cup, cubes
  73. Fennel
    0.5mg (2% DV) in 1 cup, sliced
  74. Jalapeno Peppers
    0.5mg (2% DV) in 1 pepper
  75. Chinese Broccoli
    0.5mg (2% DV) in 100 grams
  76. Spirulina
    0.5mg (2% DV) in 100 grams
  77. Carrots
    0.5mg (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  78. Green Tomatoes
    0.5mg (2% DV) in 1 medium
  79. Cooked Yam
    0.5mg (2% DV) in 1 cup, cubes
  80. Parsley
    0.5mg (2% DV) in 1 cup chopped
  81. Cooked Okra
    0.4mg (2% DV) in 1 cup slices
  82. Cooked Chinese Broccoli
    0.4mg (2% DV) in 1 cup
  83. Rutabagas (Neeps, Swedes)
    0.4mg (2% DV) in 1 cup, cubes
  84. Green Snap Beans (Raw)
    0.4mg (2% DV) in 1 cup 1/2 Inch pieces
  85. Cooked Hubbard Squash
    0.4mg (2% DV) in 1 cup, cubes
  86. Yellow Snap Beans
    0.4mg (2% DV) in 1 cup 1/2 Inch pieces
  87. Cooked Rutabagas (Neeps, Swedes)
    0.4mg (2% DV) in 1 cup, cubes
  88. Cooked Eggplant
    0.4mg (2% DV) in 1 cup (1 Inch cubes)
  89. Cassava
    0.4mg (2% DV) in 1 cup
  90. Garden Cress
    0.4mg (2% DV) in 1 cup
  91. Dried Spirulina Seaweed
    0.4mg (2% DV) in 1 tablespoon
  92. Sweet Potatoes
    0.3mg (2% DV) in 1 cup, cubes
  93. Watercress
    0.3mg (2% DV) in 1 cup, chopped
  94. Hot Green Chili Peppers
    0.3mg (2% DV) in 1 pepper
  95. Red Chili Peppers
    0.3mg (2% DV) in 1 pepper
  96. Cooked Scallop Squash
    0.3mg (1% DV) in 1 cup, mashed
  97. Jerusalem-artichokes raw
    0.3mg (1% DV) in 1 cup slices
  98. Okra
    0.3mg (1% DV) in 1 cup
  99. Cooked Artichokes (Globe or French)
    0.3mg (1% DV) in 1 cup
  100. Laver Seaweed
    0.3mg (1% DV) in 10 sheets
  101. Cooked Summer Squash
    0.3mg (1% DV) in 1 cup, sliced
  102. Ketchup
    0.2mg (1% DV) in 1 tbsp
  103. Low Sodium Ketchup
    0.2mg (1% DV) in 1 tbsp
  104. Eggplant
    0.2mg (1% DV) in 1 cup, cubes
  105. Kale
    0.2mg (1% DV) in 1 cup 1 Inch pieces, loosely packed
  106. Snow Peas
    0.2mg (1% DV) in 1 cup, whole
  107. Cooked Winter Squash
    0.2mg (1% DV) in 1 cup, cubes
  108. Artichokes (Globe or French)
    0.2mg (1% DV) in 1 artichoke, medium
  109. Baked Red Potatoes
    0.2mg (1% DV) in 1 potato large (3 Inch to 4-1/4 Inch dia.
  110. Cooked Lima Beans
    0.2mg (1% DV) in 1 cup
  111. Cooked Chayote
    0.2mg (1% DV) in 1 cup (1 Inch pieces)
  112. Cooked Green Peas
    0.2mg (1% DV) in 1 cup
  113. Onion Rings
    0.2mg (1% DV) in 1 cup
  114. Endive
    0.2mg (1% DV) in 1 cup
  115. Cooked Cookneck Summer Squash
    0.2mg (1% DV) in 1 cup, sliced
  116. Cooked Zucchini
    0.2mg (1% DV) in 1 cup, sliced
  117. Cooked Cabbage
    0.2mg (1% DV) in 1 cup
  118. Sauerkraut
    0.2mg (1% DV) in 1 cup
  119. Cooked Soybean Sprouts
    0.2mg (1% DV) in 1 cup
  120. Peas
    0.2mg (1% DV) in 1 cup
  121. Hubbard Squash
    0.2mg (1% DV) in 1 cup, cubes
  122. Cooked Spaghetti Squash
    0.2mg (1% DV) in 1 cup
  123. Cooked Red Cabbage
    0.2mg (1% DV) in 1 cup
  124. Bitter Melon (Cooked)
    0.2mg (1% DV) in 1 cup (1/2 Inch pieces)
  125. Celery
    0.2mg (1% DV) in 1 stalk, large (11 Inch-12 Inch long)
  126. Scallop Squash
    0.2mg (1% DV) in 1 cup slices
  127. Kimchi
    0.2mg (1% DV) in 1 cup
  128. Crookneck Summer Squash
    0.2mg (1% DV) in 1 cup sliced
  129. Pak-Choi (Bok Choy) (Cooked)
    0.2mg (1% DV) in 1 cup, shredded
  130. Yellow Onions
    0.2mg (1% DV) in 1/4 cup
  131. Zucchini
    0.1mg (1% DV) in 1 cup, chopped
  132. Sour Pickled Cucumber
    0.1mg (1% DV) in 1 cup
  133. Winter Squash
    0.1mg (1% DV) in 1 cup, cubes
  134. Pickled Beets
    0.1mg (1% DV) in 1 cup slices
  135. Summer Squash
    0.1mg (1% DV) in 1 cup, sliced
  136. Cabbage
    0.1mg (1% DV) in 1 cup, chopped
  137. Spaghetti Squash
    0.1mg (1% DV) in 1 cup, cubes
  138. Iceberg Lettuce
    0.1mg (1% DV) in 1 cup shredded
  139. Hungarian Peppers
    0.1mg (1% DV) in 1 pepper
  140. Low Sodium Sour Pickles
    0.1mg (1% DV) in 1 cup, chopped or diced
  141. Tomatillos
    0.1mg (1% DV) in 1 medium
  142. Sweet Pickled Cucumbers
    0.1mg (1% DV) in 1 large Gherkin (3 Inch long)
  143. Savoy Cabbage
    0.1mg (1% DV) in 1 cup, shredded
  144. Yellow Corn Sweet
    0.1mg in 1 cup
  145. Cilantro
    0.1mg in 1/4 cup
  146. Wakame
    0.1mg in 2 tbsp (1/8 cup)
  147. Butterhead Lettuce
    0.1mg in 1 cup, shredded or chopped
  148. Red Cabbage
    0.1mg in 1 cup, chopped
  149. Cucumber
    0.1mg in 1 cucumber (8-1/4 Inch)
  150. Cooked Cauliflower
    0.1mg in 1 cup
  151. Irishmoss Seaweed
    0.1mg in 2 tbsp (1/8 cup)
  152. Kelp Seaweed
    0.1mg in 2 tbsp (1/8 cup)
  153. Sweet Pickled Relish
    0.1mg in 1 tbsp
  154. Cauliflower
    0.1mg in 1 cup chopped (1/2 Inch pieces)
  155. Sping Onions
    0.1mg in 1 medium (4-1/8 Inch long)
  156. Canned Pimentos
    0.1mg in 1 tbsp
  157. Cooked Yellow Sweet Corn
    0.1mg in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  158. Cooked Sweet White Corn
    0.1mg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  159. Green Leaf Lettuce
    0.1mg in 1 cup shredded
  160. Baked Russet Potatoes
    0.1mg in 100 grams
  161. French Fries
    0.1mg in 10 strip
  162. Baked Potatoes (With Skin)
    0.1mg in 1 potato medium
  163. Cooked Beets
    0.1mg in 1 cup
  164. Bok Choy
    0.1mg in 1 cup, shredded
  165. Baked Potato (No Skin)
    0.1mg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  166. Romain Lettuce
    0.1mg in 1 cup shredded
  167. Beets (Raw)
    0.1mg in 1 cup
  168. Cooked Pumpkin Flowers
    0.1mg in 1 cup
  169. Sweet White Corn
    0.1mg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  170. Arugula
    0mg in 1/2 cup
  171. Red Leaf Lettuce
    0mg in 1 cup shredded
  172. Cooked Onions
    0mg in 1 cup
  173. Baked Potatoes
    0mg in 100 grams
  174. Turnips
    0mg in 1 cup, cubes
  175. Cooked Green Cauliflower
    0mg in 1/5 head
  176. Onions
    0mg in 1 cup, chopped
  177. Low Sodium Sweet Pickles
    0mg in 1 slice
  178. Cooked Turnips
    0mg in 1 cup, cubes
  179. Sweet Onions
    0mg in 1 NLEA serving
  180. Green Cauliflower
    0mg in 1 cup
  181. Portabella Mushrooms
    0mg in 1 cup diced
  182. Portabellas (Exposed to Sun/UV)
    0mg in 1 cup diced
  183. Cooked White Button Mushrooms
    0mg in 1 cup pieces
  184. Canned Mushrooms
    0mg in 1 cup
  185. Hash Browns
    0mg in 1 cup
  186. Boiled Potatoes
    0mg in 1 potato (2-1/2 Inch dia, sphere)
  187. Dill Pickles
    0mg in 1 spear, small
  188. Reduced Sodium Dill Pickles
    0mg in 1 spear, small
  189. Crimini Mushrooms
    0mg in 1 cup whole
  190. Crimini Mushrooms (Exposed to Sunlight or UV)
    0mg in 1 cup whole
  191. Alfalfa Sprouts
    0mg in 1 cup
  192. White Button Mushrooms
    0mg in 1 cup, pieces or slices
  193. White Button Mushrooms (Exposed to Sunlight or UV)
    0mg in 1 cup pieces or slices
  194. Maitake Mushrooms
    0mg in 1 cup diced
  195. Chives
    0mg in 1 tbsp chopped
  196. Cooked Lotus Root
    0mg in 1/2 cup
  197. Ginger
    0mg in 1 tsp
  198. Shallots
    0mg in 1 tbsp chopped
  199. Garlic
    0mg in 1 clove
  200. Enoki Mushrooms
    0mg in 1 large