Vegetables Low in Vitamin E (α-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Chayote (salted pickles)
  
  0.1 mg
• Table beet (root, raw)
  
  0.1 mg
• Table beet (root, boiled)
  
  0.1 mg
• Hyacinth bean (immature pods, raw)
  
  0.1 mg
• Myoga (spike, raw)
  
  0.1 mg
• Myoga-take (stems and leaves, raw)
  
  0.1 mg
• Black gram sprout (raw)
  
  0.1 mg
• Black gram sprout (boiled)
  
  0.1 mg
• Mung bean sprout (raw)
  
  0.1 mg
• Mung bean sprout (boiled)
  
  0.1 mg
• Wasabi (wasabi-zuke)
  
  0.1 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.2 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.2 mg
• Udo (stem, raw)
  
  0.2 mg
• Yama-udo (stem, raw)
  
  0.2 mg
• Spaghetti squash (fruit, raw)
  
  0.2 mg
• Cauliflower (inflorescence, raw)
  
  0.2 mg
• Cauliflower (inflorescence, boiled)
  
  0.2 mg
• Green ball (head, raw)
  
  0.2 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.2 mg