Vegetables Low in Vitamin E (α-Tocopherols) (241st - 260th) (per 100 g edible portion)

• Asparagus (shoots, raw)
  
  1.5 mg
• Komatsuna (leaves, boiled)
  
  1.5 mg
• Ta cai (leaves, raw)
  
  1.5 mg
• Ha-daikon (leaves, raw)
  
  1.5 mg
• Turfed stone leek (leaves, boiled)
  
  1.5 mg
• Asparagus (shoots, boiled)
  
  1.6 mg
• Osaka-shirona (salted pickles)
  
  1.6 mg
• Watercress (stems and leaves, raw)
  
  1.6 mg
• Rape (stems and leaves, boiled)
  
  1.6 mg
• Bracken (young shoots, raw)
  
  1.6 mg
• Kogomi (spears, raw)
  
  1.7 mg
• Garland chrysanthemum (leaves, raw)
  
  1.7 mg
• Ta cai (leaves, boiled)
  
  1.7 mg
• Rape (stems and leaves, raw)
  
  1.7 mg
• Swiss chard (leaves, raw)
  
  1.7 mg
• Swiss chard (leaves, boiled)
  
  1.7 mg
• Broccoli (inflorescence, boiled)
  
  1.7 mg
• Pumpkin, Japan (fruit, raw)
  
  1.8 mg
• Kyona (leaves, raw)
  
  1.8 mg
• Osaka-shirona (leaves, boiled)
  
  1.9 mg