Foods Low in Vitamin E (β-Tocopherols) (1261st - 1280th) (per 100 g edible portion)

• Saltwort (stems and leaves, boiled)
  
  Tr
• Kanpyo (raw)
  
  Tr
• Cucumber, Pickle (salted pickles)
  
  Tr
• Cucumber, Pickle (nukamiso-zuke)
  
  Tr
• Pickle (sweet type)
  
  Tr
• Kyona (leaves, raw)
  
  Tr
• Kyona (leaves, boiled)
  
  Tr
• Arrowhead (tuber, raw)
  
  Tr
• Arrowhead (tuber, boiled)
  
  Tr
• Kale (leaves, raw)
  
  Tr
• Komatsuna (leaves, boiled)
  
  Tr
• Shandong cai (leaves, raw)
  
  Tr
• Shandong cai (leaves, boiled)
  
  Tr
• Shandong cai (salted pickles)
  
  Tr
• Ginger (rhizome, raw)
  
  Tr
• Royal fern, Nama-zenmai (young shoots, raw)
  
  Tr
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  Tr
• Ta cai (leaves, boiled)
  
  Tr
• Ha-daikon (leaves, raw)
  
  Tr
• Taisai, Chinese mustard (leaves, raw)
  
  Tr