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

• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0 mg
• Onion (bulb, boiled)
  
  0 mg
• Radish (root, raw)
  
  0 mg
• Horseradish (rhizome, raw)
  
  0 mg
• Green pea (frozen)
  
  Tr
• Pickle (sour type)
  
  Tr
• Broad bean (immature beans, raw)
  
  Tr
• Broad bean (immature beans, boiled)
  
  Tr
• Bamboo shoot (shinachiku)
  
  Tr
• Onion (bulb, leached in water)
  
  Tr
• Manchurian wild rice (stem, raw)
  
  Tr
• Udo (stem, leached in water)
  
  0.1 mg
• Green pea (raw)
  
  0.1 mg
• Green pea (boiled)
  
  0.1 mg
• Kanpyo (boiled)
  
  0.1 mg
• Cabbage (head, raw)
  
  0.1 mg
• Cabbage (head, boiled)
  
  0.1 mg
• Red cabbage (head, raw)
  
  0.1 mg