Foods Low in Vitamin E (β-Tocopherols) (1301st - 1320th) (per 100 g edible portion)

• Carrot, regular (root, frozen)
  
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• Kuki-ninniku (scape, raw)
  
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• Kuki-ninniku (scape, boiled)
  
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• Ha-negi (leaves, raw)
  
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• Nozawana (leaves, raw)
  
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• Nozawana (salted pickles)
  
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• Chinese cabbage (kim chee)
  
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• Bai cai (leaves, raw)
  
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• Hiroshimana (leaves, raw)
  
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• Hiroshimana (salted pickles)
  
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• Hyacinth bean (immature pods, raw)
  
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• Swiss chard (leaves, raw)
  
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• Swiss chard (leaves, boiled)
  
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• Sponge gourd (immature fruit, raw)
  
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• Sponge gourd (immature fruit, boiled)
  
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• Mizukakena (salted pickles)
  
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• Kiri-mitsuba (leaves, raw)
  
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• Kiri-mitsuba (leaves, boiled)
  
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• Ito-mitsuba (leaves, raw)
  
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• Tossa jute (stems and leaves, raw)
  
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