Vegetables Low in Vitamin E (α-Tocopherols) (1st - 20th) (per 100 g edible portion)

• 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
• Daikon, Japanese radish (root with skin, boiled)
  
  0 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0 mg
• Kiriboshi-daikon
  
  0 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0 mg