Vegetables Low in Vitamin E (α-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Garlic (bulb, raw)
  
  0.5 mg
• Nozawana (leaves, raw)
  
  0.5 mg
• Chinese cabbage (kim chee)
  
  0.5 mg
• Brussels sprout (head, boiled)
  
  0.5 mg
• Soybean sprout (raw)
  
  0.5 mg
• Lily bulb (bulb, raw)
  
  0.5 mg
• Lily bulb (bulb, boiled)
  
  0.5 mg
• Edamame (boiled)
  
  0.6 mg
• Edible burdock (root, raw)
  
  0.6 mg
• Edible burdock (root, boiled)
  
  0.6 mg
• Water dropwort (stems and leaves, boiled)
  
  0.6 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.6 mg
• Mini-kyarotto (root, raw)
  
  0.6 mg
• Hiroshimana (salted pickles)
  
  0.6 mg
• Brussels sprout (head, raw)
  
  0.6 mg
• Soybean sprout (boiled)
  
  0.6 mg
• Yamagobo (miso-zuke)
  
  0.6 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.6 mg
• East Indian lotus root (rhizome, raw)
  
  0.6 mg
• East Indian lotus root (rhizome, boiled)
  
  0.6 mg