Vegetables Low in Vitamin E (α-Tocopherols) (121st - 140th) (per 100 g edible portion)
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Zuiki (dried zuiki, raw)
0.4 mg
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Zucchini (fruit, raw)
0.4 mg
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Japanese silverleaf (petiole, raw)
0.4 mg
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Japanese silverleaf (petiole, boiled)
0.4 mg
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Young sweet corn (young ear, raw)
0.4 mg
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Carrot, regular (root with skin, boiled)
0.4 mg
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Sponge gourd (immature fruit, boiled)
0.4 mg
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Mukago (raw)
0.4 mg
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Esharotto (bulb, raw)
0.4 mg
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Cucumber, Pickle (pickled in soy sauce)
0.5 mg
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Yard bean (immature pods, raw)
0.5 mg
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Royal fern, Nama-zenmai (young shoots, boiled)
0.5 mg
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Eggplant Pickle (koji-zuke)
0.5 mg
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Carrot, regular (root with skin, raw)
0.5 mg
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Carrot, regular (root without skin, raw)
0.5 mg
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Carrot, regular (root without skin, boiled)
0.5 mg
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Kintoki (root with skin, raw)
0.5 mg
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Kintoki (root with skin, boiled)
0.5 mg
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Kintoki (root without skin, raw)
0.5 mg
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Kintoki (root without skin, boiled)
0.5 mg