Foods Low in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Soy protein (isolated type)
  
  0 mg
• Kinzanji-miso
  
  0 mg
• Japanese chestnut (raw)
  
  0 mg
• Japanese chestnut (boiled)
  
  0 mg
• Japanese chestnut (kanroni)
  
  0 mg
• Coconut (coconut powder)
  
  0 mg
• Japanese horse chestnut (steamed)
  
  0 mg
• Green pea (canned in brine)
  
  0 mg
• Turnip (root, with skin, raw)
  
  0 mg
• Turnip (root, with skin, boiled)
  
  0 mg
• Turnip (root, without skin, raw)
  
  0 mg
• Turnip (root, without skin, boiled)
  
  0 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0 mg
• Kohlrabi (enlarged stems, raw)
  
  0 mg
• Kohlrabi (enlarged stems, boiled)
  
  0 mg
• Sugukina (root, raw)
  
  0 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0 mg