Foods Low in Vitamin E (β-Tocopherols) (241st - 260th) (per 100 g edible portion)

• Ne-mitsuba (leaves, boiled)
  
  0 mg
• Ito-mitsuba (leaves, boiled)
  
  0 mg
• Myoga (spike, raw)
  
  0 mg
• Myoga-take (stems and leaves, raw)
  
  0 mg
• Brussels sprout (head, raw)
  
  0 mg
• Brussels sprout (head, boiled)
  
  0 mg
• Alfalfa sprout (raw)
  
  0 mg
• Black gram sprout (raw)
  
  0 mg
• Black gram sprout (boiled)
  
  0 mg
• Mung bean sprout (raw)
  
  0 mg
• Mung bean sprout (boiled)
  
  0 mg
• Tossa jute (stems and leaves, boiled)
  
  0 mg
• Lily bulb (bulb, raw)
  
  0 mg
• Lily bulb (bulb, boiled)
  
  0 mg
• Water convolvulus (stems and leaves, raw)
  
  0 mg
• Water convolvulus (stems and leaves, boiled)
  
  0 mg
• Leek (bulb and leaves, raw)
  
  0 mg
• Leek (bulb and leaves, boiled)
  
  0 mg
• Rhubarb (petiole, raw)
  
  0 mg
• Rhubarb (petiole, boiled)
  
  0 mg