Configuration
My Food List
Options ⌄

Select a nutrient to rank.

Choose a food group.

Highest or Lowest?
Serving Size

<- View Results
Click the "+" button to add any food to this list.

200 Vegetables Highest in Vitamin E

Ranked by a serving size.

Click to Change Configuration

15mg Vitamin E = 100% DV
  1. Canned Tomato Puree
    4.9mg (33% DV) in 1 cup
  2. Cooked Taro
    3.9mg (26% DV) in 1 cup, sliced
  3. Cooked Spinach
    3.7mg (25% DV) in 1 cup
  4. Cooked Swiss Chard
    3.3mg (22% DV) in 1 cup, chopped
  5. Boiled Sweet Potatoes
    3.1mg (21% DV) in 1 cup, mashed
  6. Canned Asparagus
    3mg (20% DV) in 1 cup
  7. Canned Tomato Paste
    2.8mg (19% DV) in 1/4 cup
  8. Mashed Sweet Potatoes
    2.8mg (19% DV) in 1 cup
  9. Cooked Turnip Greens
    2.7mg (18% DV) in 1 cup, chopped
  10. Asparagus (Cooked)
    2.7mg (18% DV) in 1 cup
  11. Cooked Butternut Squash
    2.6mg (18% DV) in 1 cup, cubes
  12. Cooked Beet Greens
    2.6mg (17% DV) in 1 cup (1 Inch pieces)
  13. Canned Pumpkin
    2.6mg (17% DV) in 1 cup
  14. Cooked Dandelion Greens
    2.6mg (17% DV) in 1 cup, chopped
  15. Cooked Chrysanthemum
    2.5mg (17% DV) in 1 cup (1 Inch pieces)
  16. Cooked Mustard Greens
    2.5mg (17% DV) in 1 cup, chopped
  17. Taro
    2.5mg (17% DV) in 1 cup, sliced
  18. Broccoli (Cooked)
    2.3mg (15% DV) in 1 cup chopped
  19. Cooked Red Bell Peppers
    2.2mg (15% DV) in 1 cup, strips
  20. Cooked New Zealand Spinach
    2.2mg (15% DV) in 1 cup, chopped
  21. Cooked Broccoli Raab
    2.2mg (14% DV) in 1 NLEA serving
  22. Butternut Squash
    2mg (13% DV) in 1 cup, cubes
  23. Parsnips
    2mg (13% DV) in 1 cup slices
  24. Cooked Pumpkin
    2mg (13% DV) in 1 cup, mashed
  25. Dandelion Greens
    1.9mg (13% DV) in 1 cup, chopped
  26. Sweet Red Bell Peppers
    1.9mg (13% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  27. Cooked Collards
    1.7mg (11% DV) in 1 cup, chopped
  28. Sauteed Green Bell Peppers
    1.6mg (11% DV) in 1 cup chopped
  29. Cooked Carrots
    1.6mg (11% DV) in 1 cup slices
  30. Turnip Greens
    1.6mg (10% DV) in 1 cup, chopped
  31. Asparagus
    1.5mg (10% DV) in 1 cup
  32. Bamboo Shoots
    1.5mg (10% DV) in 1 cup (1/2 Inch slices)
  33. Cooked Tomatoes
    1.3mg (9% DV) in 1 cup
  34. Sun-dried Hot Chile Peppers
    1.2mg (8% DV) in 1 cup
  35. Mustard Greens
    1.1mg (8% DV) in 1 cup, chopped
  36. Cooked Kale
    1.1mg (7% DV) in 1 cup, chopped
  37. Radicchio
    0.9mg (6% DV) in 1 cup, shredded
  38. Cooked Kohlrabi
    0.9mg (6% DV) in 1 cup slices
  39. Banana Peppers
    0.9mg (6% DV) in 1 cup
  40. Bamboo Shoots (Canned)
    0.8mg (6% DV) in 1 cup (1/8 Inch slices)
  41. Leeks
    0.8mg (5% DV) in 1 cup
  42. Collards
    0.8mg (5% DV) in 1 cup, chopped
  43. Cooked Sweet Potatoes
    0.8mg (5% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  44. Tomatoes
    0.8mg (5% DV) in 1 cup cherry tomatoes
  45. New Zealand Spinach
    0.8mg (5% DV) in 1 cup, chopped
  46. Cooked Parsnips
    0.8mg (5% DV) in 1/2 cup slices
  47. Brussels Sprouts (Raw)
    0.8mg (5% DV) in 1 cup
  48. Cooked Podded Peas
    0.8mg (5% DV) in 1 cup
  49. Serrano Peppers
    0.7mg (5% DV) in 1 cup, chopped
  50. Canned Lima Beans
    0.7mg (5% DV) in 1 cup
  51. Broccoli
    0.7mg (5% DV) in 1 cup chopped
  52. Pumpkin Leaves (Cooked)
    0.7mg (5% DV) in 1 cup
  53. Swiss Chard
    0.7mg (5% DV) in 1 cup
  54. Cooked Garden Cress
    0.7mg (5% DV) in 1 cup
  55. Cooked Green Bell Peppers
    0.7mg (5% DV) in 1 cup, chopped or strips
  56. Brussels Sprouts (Cooked)
    0.7mg (4% DV) in 1 cup
  57. Chicory Greens
    0.7mg (4% DV) in 1 cup, chopped
  58. Broccoli Raab (Rapini)
    0.6mg (4% DV) in 1 cup chopped
  59. Kohlrabi
    0.6mg (4% DV) in 1 cup
  60. Cooked Snow Peas
    0.6mg (4% DV) in 1 cup
  61. Cooked Leeks
    0.6mg (4% DV) in 1 leek
  62. Jute Potherb (Molokhiya) (Cooked)
    0.6mg (4% DV) in 1 cup
  63. Spinach
    0.6mg (4% DV) in 1 cup
  64. Cooked Escarole
    0.6mg (4% DV) in 1 cup
  65. Cooked Green Snap Beans
    0.6mg (4% DV) in 1 cup
  66. Cooked Burdock Root
    0.6mg (4% DV) in 1 cup (1 Inch pieces)
  67. Cooked Yellow Snap Beans
    0.6mg (4% DV) in 1 cup
  68. Beet Greens (Raw)
    0.6mg (4% DV) in 1 cup
  69. Celeriac
    0.6mg (4% DV) in 1 cup
  70. Green Bell Peppers
    0.6mg (4% DV) in 1 cup, chopped
  71. Cooked Celery
    0.5mg (4% DV) in 1 cup, diced
  72. Fennel
    0.5mg (3% DV) in 1 cup, sliced
  73. Jalapeno Peppers
    0.5mg (3% DV) in 1 pepper
  74. Chinese Broccoli
    0.5mg (3% DV) in 100 grams
  75. Spirulina
    0.5mg (3% DV) in 100 grams
  76. Carrots
    0.5mg (3% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  77. Green Tomatoes
    0.5mg (3% DV) in 1 medium
  78. Cooked Yam
    0.5mg (3% DV) in 1 cup, cubes
  79. Parsley
    0.5mg (3% DV) in 1 cup chopped
  80. Cooked Okra
    0.4mg (3% DV) in 1 cup slices
  81. Cooked Chinese Broccoli
    0.4mg (3% DV) in 1 cup
  82. Rutabagas (Neeps, Swedes)
    0.4mg (3% DV) in 1 cup, cubes
  83. Green Snap Beans (Raw)
    0.4mg (3% DV) in 1 cup 1/2 Inch pieces
  84. Cooked Hubbard Squash
    0.4mg (3% DV) in 1 cup, cubes
  85. Yellow Snap Beans
    0.4mg (3% DV) in 1 cup 1/2 Inch pieces
  86. Cooked Rutabagas (Neeps, Swedes)
    0.4mg (3% DV) in 1 cup, cubes
  87. Cooked Eggplant
    0.4mg (3% DV) in 1 cup (1 Inch cubes)
  88. Cassava
    0.4mg (3% DV) in 1 cup
  89. Garden Cress
    0.4mg (2% DV) in 1 cup
  90. Dried Spirulina Seaweed
    0.4mg (2% DV) in 1 tablespoon
  91. Sweet Potatoes
    0.3mg (2% DV) in 1 cup, cubes
  92. Watercress
    0.3mg (2% DV) in 1 cup, chopped
  93. Hot Green Chili Peppers
    0.3mg (2% DV) in 1 pepper
  94. Red Chili Peppers
    0.3mg (2% DV) in 1 pepper
  95. Cooked Okra (Previously Frozen)
    0.3mg (2% DV) in 1/2 cup slices
  96. Cooked Scallop Squash
    0.3mg (2% DV) in 1 cup, mashed
  97. Okra
    0.3mg (2% DV) in 1 cup
  98. Cooked Artichokes (Globe Or French)
    0.3mg (2% DV) in 1 cup
  99. Laver Seaweed
    0.3mg (2% DV) in 10 sheets
  100. Cooked Summer Squash
    0.3mg (2% DV) in 1 cup, sliced
  101. Ketchup
    0.2mg (2% DV) in 1 tbsp
  102. Low Sodium Ketchup
    0.2mg (2% DV) in 1 tbsp
  103. Eggplant
    0.2mg (2% DV) in 1 cup, cubes
  104. Kale
    0.2mg (2% DV) in 1 cup 1 Inch pieces, loosely packed
  105. Snow Peas
    0.2mg (2% DV) in 1 cup, whole
  106. Cooked Winter Squash
    0.2mg (2% DV) in 1 cup, cubes
  107. Artichokes (Globe Or French)
    0.2mg (2% DV) in 1 artichoke, medium
  108. Cooked Lima Beans
    0.2mg (2% DV) in 1 cup
  109. Cooked Chayote
    0.2mg (1% DV) in 1 cup (1 Inch pieces)
  110. Cooked Green Peas
    0.2mg (1% DV) in 1 cup
  111. Green Peas (Cooked)
    0.2mg (1% DV) in 1 cup
  112. Onion Rings
    0.2mg (1% DV) in 1 cup
  113. Endive
    0.2mg (1% DV) in 1 cup
  114. Cooked Cookneck Summer Squash
    0.2mg (1% DV) in 1 cup, sliced
  115. Cooked Zucchini
    0.2mg (1% DV) in 1 cup, sliced
  116. Cooked Cabbage
    0.2mg (1% DV) in 1 cup
  117. Sauerkraut
    0.2mg (1% DV) in 1 cup
  118. Cooked Soybean Sprouts
    0.2mg (1% DV) in 1 cup
  119. Peas
    0.2mg (1% DV) in 1 cup
  120. Hubbard Squash
    0.2mg (1% DV) in 1 cup, cubes
  121. Cooked Spaghetti Squash
    0.2mg (1% DV) in 1 cup
  122. Cooked Red Cabbage
    0.2mg (1% DV) in 1 cup
  123. Bitter Melon (Cooked)
    0.2mg (1% DV) in 1 cup (1/2 Inch pieces)
  124. Celery
    0.2mg (1% DV) in 1 stalk, large (11 Inch-12 Inch long)
  125. Scallop Squash
    0.2mg (1% DV) in 1 cup slices
  126. Kimchi
    0.2mg (1% DV) in 1 cup
  127. Crookneck Summer Squash
    0.2mg (1% DV) in 1 cup sliced
  128. Pak-choi (Bok Choy) (Cooked)
    0.2mg (1% DV) in 1 cup, shredded
  129. Yellow Onions
    0.2mg (1% DV) in 1/4 cup
  130. Zucchini
    0.1mg (1% DV) in 1 cup, chopped
  131. Sour Pickled Cucumber
    0.1mg (1% DV) in 1 cup
  132. Winter Squash
    0.1mg (1% DV) in 1 cup, cubes
  133. Baked Red Potatoes
    0.1mg (1% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  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. Mung Bean Sprouts
    0.1mg (1% DV) in 1 cup
  145. Yellow Corn Sweet
    0.1mg (1% DV) in 1 cup
  146. Cilantro
    0.1mg (1% DV) in 1/4 cup
  147. Wakame
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
  148. Butterhead Lettuce
    0.1mg (1% DV) in 1 cup, shredded or chopped
  149. Red Cabbage
    0.1mg (1% DV) in 1 cup, chopped
  150. Cooked Cauliflower
    0.1mg (1% DV) in 1 cup
  151. Irishmoss Seaweed
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
  152. Kelp Seaweed
    0.1mg (1% DV) in 2 tbsp (1/8 cup)
  153. Sweet Pickled Relish
    0.1mg (1% DV) in 1 tbsp
  154. Cauliflower
    0.1mg (1% DV) in 1 cup chopped (1/2 Inch pieces)
  155. Arugula
    0.1mg (1% DV) in 1 cup
  156. Sping Onions
    0.1mg (1% DV) in 1 medium (4-1/8 Inch long)
  157. Canned Pimentos
    0.1mg (1% DV) in 1 tbsp
  158. Cooked Yellow Sweet Corn
    0.1mg (1% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  159. Cooked Sweet White Corn
    0.1mg (1% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  160. Green Leaf Lettuce
    0.1mg (1% DV) in 1 cup shredded
  161. Baked Russet Potatoes
    0.1mg in 100 grams
  162. French Fries
    0.1mg in 10 strip
  163. Baked Potatoes (With Skin)
    0.1mg in 1 potato medium
  164. Cooked Beets
    0.1mg in 1 cup
  165. Bok Choy
    0.1mg in 1 cup, shredded
  166. Baked Potato (No Skin)
    0.1mg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  167. Romain Lettuce
    0.1mg in 1 cup shredded
  168. Cooked Green Beans (Previously Frozen)
    0.1mg in 1 cup
  169. Beets (Raw)
    0.1mg in 1 cup
  170. Cooked Pumpkin Flowers
    0.1mg in 1 cup
  171. Sweet White Corn
    0.1mg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  172. Canned Mung Bean Sprouts
    0.1mg in 1 cup
  173. Red Leaf Lettuce
    0mg in 1 cup shredded
  174. Cooked Onions
    0mg in 1 cup
  175. Baked Potatoes
    0mg in 100 grams
  176. Turnips
    0mg in 1 cup, cubes
  177. Cooked Green Cauliflower
    0mg in 1/5 head
  178. Onions
    0mg in 1 cup, chopped
  179. Low Sodium Sweet Pickles
    0mg in 1 slice
  180. Cucumber
    0mg in 1 cup
  181. Cooked Turnips
    0mg in 1 cup, cubes
  182. Sweet Onions
    0mg in 1 NLEA serving
  183. Green Cauliflower
    0mg in 1 cup
  184. Portabella Mushrooms
    0mg in 1 cup diced
  185. Raw Portabellas (Exposed to Sunlight or UV)
    0mg in 1 cup diced
  186. Cooked White Button Mushrooms
    0mg in 1 cup pieces
  187. Canned Mushrooms
    0mg in 1 cup
  188. Hash Browns
    0mg in 1 cup
  189. Boiled Potatoes
    0mg in 1 potato (2-1/2 Inch dia, sphere)
  190. Dill Pickles
    0mg in 1 spear, small
  191. Reduced Sodium Dill Pickles
    0mg in 1 spear, small
  192. Cremini Mushrooms
    0mg in 1 cup whole
  193. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    0mg in 1 cup whole
  194. Alfalfa Sprouts
    0mg in 1 cup
  195. White Button Mushrooms
    0mg in 1 cup, pieces or slices
  196. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    0mg in 1 cup pieces or slices
  197. Maitake Mushrooms
    0mg in 1 cup diced
  198. Chives
    0mg in 1 tbsp chopped
  199. Cooked Lotus Root
    0mg in 1/2 cup
  200. Ginger
    0mg in 1 tsp

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.