Vegetables Low in Vitamin E (α-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Green sweet pepper (fruit, raw)
  
  0.8 mg
• Scallion (bulb, raw)
  
  0.8 mg
• Asatsuki (leaves, raw)
  
  0.9 mg
• Asatsuki (leaves, boiled)
  
  0.9 mg
• Komatsuna (leaves, raw)
  
  0.9 mg
• Shandong cai (leaves, boiled)
  
  0.9 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.9 mg
• Qing gin cai (leaves, boiled)
  
  0.9 mg
• Tomato (fruit, raw)
  
  0.9 mg
• Cherry tomato (fruit, raw)
  
  0.9 mg
• Bitter gourd (fruit, sauted)
  
  0.9 mg
• Ha-negi (leaves, raw)
  
  0.9 mg
• Bai cai (leaves, raw)
  
  0.9 mg
• Green sweet pepper (fruit, sauted)
  
  0.9 mg
• Mizukakena (leaves, raw)
  
  0.9 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.9 mg
• Ito-mitsuba (leaves, raw)
  
  0.9 mg
• Saltwort (stems and leaves, raw)
  
  1 mg
• Saltwort (stems and leaves, boiled)
  
  1 mg
• Shandong cai (salted pickles)
  
  1 mg