Vegetables Low in Vitamin E (α-Tocopherols) (161st - 180th) (per 100 g edible portion)
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Sayaendo (immature pods, raw)
0.7 mg
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Sayaendo (immature pods, boiled)
0.7 mg
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Water dropwort (stems and leaves, raw)
0.7 mg
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Bamboo shoot (shoots, raw)
0.7 mg
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Qing gin cai (leaves, raw)
0.7 mg
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Tomatoes Canned products (juice)
0.7 mg
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Eggplant Pickle (shiba-zuke)
0.7 mg
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Carrot, regular (root, frozen)
0.7 mg
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Nozawana (salted pickles)
0.7 mg
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Hinona (root with tops, raw)
0.7 mg
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Kiri-mitsuba (leaves, raw)
0.7 mg
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Cos lettuce (leaves, raw)
0.7 mg
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Edamame (raw)
0.8 mg
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Endive (leaves, raw)
0.8 mg
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Shandong cai (leaves, raw)
0.8 mg
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Takana, broad leaf mustard (leaves, raw)
0.8 mg
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Tomato, Canned product (juice cocktail)
0.8 mg
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Bitter gourd (fruit, raw)
0.8 mg
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Kuki-ninniku (scape, raw)
0.8 mg
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Kuki-ninniku (scape, boiled)
0.8 mg