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170 Vegetables Highest in Vitamin E (Alpha-Tocopherol)

Ranked by a Common Serving Size
15mg Vitamin E (Alpha-Tocopherol) = 100% DV
  1. Canned Tomato Puree
    4.9mg (33% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  2. Cooked Taro
    3.9mg (26% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  3. Cooked Spinach
    3.7mg (25% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  4. Red Bell Peppers (Cooked)
    3.3mg (22% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  5. Cooked Swiss Chard
    3.3mg (22% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  6. Boiled Sweet Potatoes
    3.1mg (21% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  7. Canned Asparagus
    3mg (20% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  8. Mashed Sweet Potatoes
    2.8mg (19% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  9. Canned Tomato Paste
    2.8mg (19% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  10. Asparagus (Cooked)
    2.7mg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Cooked Turnip Greens
    2.7mg (18% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  12. Canned Pumpkin
    2.6mg (17% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  13. Cooked Dandelion Greens
    2.6mg (17% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  14. Cooked Butternut Squash
    2.6mg (17% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  15. Cooked Beet Greens
    2.6mg (17% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  16. Cooked Mustard Greens
    2.5mg (17% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  17. Taro
    2.5mg (17% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  18. Cooked Chrysanthemum
    2.5mg (17% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  19. Broccoli (Cooked)
    2.3mg (15% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  20. Cooked Red Bell Peppers
    2.2mg (15% DV) in 1 cup, strips
    Database: Standard Release (Common)(Source)
  21. Cooked Broccoli Raab
    2.2mg (15% DV) in 1 nlea serving
    Database: Standard Release (Common)(Source)
  22. Cooked New Zealand Spinach
    2.2mg (15% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  23. Cooked Kale
    2.1mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  24. Cooked Pumpkin
    2mg (13% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  25. Butternut Squash
    2mg (13% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  26. Parsnips
    2mg (13% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  27. Dandelion Greens
    1.9mg (13% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  28. Sweet Red Bell Peppers
    1.9mg (13% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common)(Source)
  29. Cooked Collards
    1.7mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  30. Sauteed Green Bell Peppers
    1.6mg (11% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  31. Turnip Greens
    1.6mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  32. Cooked Carrots
    1.6mg (11% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  33. Asparagus
    1.5mg (10% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  34. Bamboo Shoots
    1.5mg (10% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common)(Source)
  35. Cooked Tomatoes
    1.3mg (9% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  36. Sun-Dried Hot Chile Peppers
    1.2mg (8% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  37. Mustard Greens
    1.1mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  38. Radicchio
    0.9mg (6% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  39. Banana Peppers
    0.9mg (6% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  40. Cooked Kohlrabi
    0.9mg (6% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  41. Cooked Parsnips
    0.8mg (5% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  42. Leeks
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  43. Cooked Sweet Potatoes
    0.8mg (5% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common)(Source)
  44. Brussels Sprouts (Raw)
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  45. Collards
    0.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  46. Cooked Podded Peas
    0.8mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  47. Tomatoes
    0.8mg (5% DV) in 1 cup cherry tomatoes
    Database: Standard Release (Common)(Source)
  48. New Zealand Spinach
    0.8mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  49. Bamboo Shoots (Canned)
    0.8mg (5% DV) in 1 cup (1/8 inch slices)
    Database: Standard Release (Common)(Source)
  50. Swiss Chard
    0.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  51. Chicory Greens
    0.7mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  52. Canned Lima Beans
    0.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  53. Broccoli
    0.7mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  54. Serrano Peppers
    0.7mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  55. Cooked Green Bell Peppers
    0.7mg (5% DV) in 1 cup, chopped or strips
    Database: Standard Release (Common)(Source)
  56. Cooked Garden Cress
    0.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  57. Brussels Sprouts (Cooked)
    0.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  58. Pumpkin Leaves (Cooked)
    0.7mg (5% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  59. Spinach
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  60. Cooked Snow Peas
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  61. Cooked Yellow Snap Beans
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  62. Beet Greens (Raw)
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  63. Broccoli Raab (Rapini)
    0.6mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  64. Cooked Burdock Root
    0.6mg (4% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  65. Celeriac
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  66. Cooked Green Snap Beans
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  67. Green Bell Peppers
    0.6mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  68. Cooked Escarole
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  69. Jute Potherb (Molokhiya) (Cooked)
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  70. Kohlrabi
    0.6mg (4% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  71. Cooked Leeks
    0.6mg (4% DV) in 1 leek
    Database: Standard Release (Common)(Source)
  72. Cooked Celery
    0.5mg (3% DV) in 1 cup, diced
    Database: Standard Release (Common)(Source)
  73. Cooked Yam
    0.5mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  74. Spirulina
    0.5mg (3% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  75. Jalapeno Peppers
    0.5mg (3% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  76. Carrots
    0.5mg (3% DV) in 1 large (7-1/4 inch to 8-/1/2 inch long)
    Database: Standard Release (Common)(Source)
  77. Fennel
    0.5mg (3% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  78. Parsley
    0.5mg (3% DV) in 1 cup chopped
    Database: Standard Release (Common)(Source)
  79. Chinese Broccoli
    0.5mg (3% DV) in 100 grams
    Database: Standard Release (Common)(Source)
  80. Green Tomatoes
    0.5mg (3% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  81. Cassava
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  82. Rutabagas (Neeps Swedes)
    0.4mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  83. Cooked Rutabagas (Neeps Swedes)
    0.4mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  84. Cooked Eggplant
    0.4mg (3% DV) in 1 cup (1 inch cubes)
    Database: Standard Release (Common)(Source)
  85. Cooked Hubbard Squash
    0.4mg (3% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  86. Cooked Okra
    0.4mg (3% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  87. Yellow Snap Beans
    0.4mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  88. Cooked Chinese Broccoli
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  89. Garden Cress
    0.4mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  90. Green Snap Beans (Raw)
    0.4mg (3% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common)(Source)
  91. Dried Spirulina Seaweed
    0.4mg (3% DV) in 1 tablespoon
    Database: Standard Release (Common)(Source)
  92. Hot Green Chili Peppers
    0.3mg (2% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  93. Laver Seaweed
    0.3mg (2% DV) in 10 sheets
    Database: Standard Release (Common)(Source)
  94. Sweet Potatoes
    0.3mg (2% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  95. Okra
    0.3mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  96. Cooked Okra (Previously Frozen)
    0.3mg (2% DV) in 1/2 cup slices
    Database: Standard Release (Common)(Source)
  97. Cooked Scallop Squash
    0.3mg (2% DV) in 1 cup, mashed
    Database: Standard Release (Common)(Source)
  98. Watercress
    0.3mg (2% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  99. Red Chili Peppers
    0.3mg (2% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  100. Cooked Artichokes (Globe Or French)
    0.3mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  101. Cooked Summer Squash
    0.3mg (2% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  102. Celery
    0.2mg (1% DV) in 1 stalk, large (11 inch-12 inch long)
    Database: Standard Release (Common)(Source)
  103. Cooked Soybean Sprouts
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  104. Eggplant
    0.2mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  105. Crookneck Summer Squash
    0.2mg (1% DV) in 1 cup sliced
    Database: Standard Release (Common)(Source)
  106. Cooked Crookneck Summer Squash
    0.2mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  107. Yellow Onions
    0.2mg (1% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  108. Snow Peas
    0.2mg (1% DV) in 1 cup, whole
    Database: Standard Release (Common)(Source)
  109. Hubbard Squash
    0.2mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  110. Sauerkraut
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  111. Scallop Squash
    0.2mg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  112. Cooked Zucchini
    0.2mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  113. Cooked Spaghetti Squash
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  114. Ketchup
    0.2mg (1% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  115. Cooked Green Peas (Salted)
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  116. Pak-Choi (Bok Choy) (Cooked)
    0.2mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  117. Kimchi
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  118. Cooked Chayote
    0.2mg (1% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common)(Source)
  119. Low Sodium Ketchup
    0.2mg (1% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  120. Cooked Lima Beans
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  121. Peas
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  122. Cooked Green Peas
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  123. Bitter Melon (Cooked)
    0.2mg (1% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  124. Endive
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  125. Artichokes (Globe Or French)
    0.2mg (1% DV) in 1 artichoke, medium
    Database: Standard Release (Common)(Source)
  126. Cooked Cabbage
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  127. Cooked Red Cabbage
    0.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  128. Cooked Winter Squash
    0.2mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  129. Wakame
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  130. Cauliflower
    0.1mg (1% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common)(Source)
  131. Irishmoss Seaweed
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  132. Kelp Seaweed
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
    Database: Standard Release (Common)(Source)
  133. Cilantro
    0.1mg (1% DV) in 1/4 cup
    Database: Standard Release (Common)(Source)
  134. Yellow Sweet Corn
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  135. Cooked Yellow Sweet Corn
    0.1mg (1% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  136. Spring Onions
    0.1mg (1% DV) in 1 medium (4-1/8 inch long)
    Database: Standard Release (Common)(Source)
  137. Romaine Lettuce
    0.1mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  138. Iceberg Lettuce
    0.1mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  139. Green Leaf Lettuce
    0.1mg (1% DV) in 1 cup shredded
    Database: Standard Release (Common)(Source)
  140. Baked Potato (No Skin)
    0.1mg (1% DV) in 1 potato (2-1/3 inch x 4-3/4 inch)
    Database: Standard Release (Common)(Source)
  141. Cooked Pumpkin Flowers
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  142. Zucchini
    0.1mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  143. Spaghetti Squash
    0.1mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)
  144. Sweet White Corn
    0.1mg (1% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  145. Cooked Sweet White Corn
    0.1mg (1% DV) in 1 ear, small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common)(Source)
  146. Canned Mung Bean Sprouts
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  147. Baked Potatoes (With Skin)
    0.1mg (1% DV) in 1 potato medium
    Database: Standard Release (Common)(Source)
  148. Canned Pimentos
    0.1mg (1% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  149. Sweet Pickled Relish
    0.1mg (1% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  150. Low Sodium Sour Pickles
    0.1mg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common)(Source)
  151. Tomatillos
    0.1mg (1% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  152. Hungarian Peppers
    0.1mg (1% DV) in 1 pepper
    Database: Standard Release (Common)(Source)
  153. Savoy Cabbage
    0.1mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  154. Bok Choy
    0.1mg (1% DV) in 1 cup, shredded
    Database: Standard Release (Common)(Source)
  155. Cooked Cauliflower
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  156. Sweet Pickled Cucumbers
    0.1mg (1% DV) in 1 large gherkin (3 inch long)
    Database: Standard Release (Common)(Source)
  157. Sour Pickled Cucumber
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  158. Arugula
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  159. Beets (Raw)
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  160. Cooked Beets
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  161. Baked Red Potatoes
    0.1mg (1% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common)(Source)
  162. Kale
    0.1mg (1% DV) in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common)(Source)
  163. Mung Bean Sprouts
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  164. Cooked Green Beans (Previously Frozen)
    0.1mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  165. Butterhead Lettuce
    0.1mg (1% DV) in 1 cup, shredded or chopped
    Database: Standard Release (Common)(Source)
  166. Pickled Beets
    0.1mg (1% DV) in 1 cup slices
    Database: Standard Release (Common)(Source)
  167. Cabbage
    0.1mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  168. Summer Squash
    0.1mg (1% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  169. Red Cabbage
    0.1mg (1% DV) in 1 cup, chopped
    Database: Standard Release (Common)(Source)
  170. Winter Squash
    0.1mg (1% DV) in 1 cup, cubes
    Database: Standard Release (Common)(Source)