Vegetables Low in Vitamin E (α-Tocopherols) (221st - 240th) (per 100 g edible portion)

• Malabar nightshade (stems and leaves, boiled)
  
  1.3 mg
• Nagasaki-hakusai (leaves, raw)
  
  1.3 mg
• Nagasaki-hakusai (leaves, boiled)
  
  1.3 mg
• Konegi (leaves, raw)
  
  1.3 mg
• Nozawana (pickles, seasoned)
  
  1.3 mg
• Red garlic (bulb and leaves, raw)
  
  1.3 mg
• Hiroshimana (leaves, raw)
  
  1.3 mg
• Mizukakena (salted pickles)
  
  1.3 mg
• Ito-mitsuba (leaves, boiled)
  
  1.3 mg
• Leaf lettuce (leaves, raw)
  
  1.3 mg
• Bracken (young shoots, boiled)
  
  1.3 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  1.4 mg
• Tsumamina (leaves, raw)
  
  1.4 mg
• Takana, broad leaf mustard (salted pickles)
  
  1.4 mg
• Hinona (pickles, sweetened)
  
  1.4 mg
• Ne-mitsuba (leaves, boiled)
  
  1.4 mg
• Head lettuce, butter type (leaves, raw)
  
  1.4 mg
• Rocket salad (leaves, raw)
  
  1.4 mg
• Turfed stone leek (leaves, raw)
  
  1.4 mg
• Wasabi (rhizome, raw)
  
  1.4 mg