Foods Low in Vitamin E (β-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Watercress (stems and leaves, raw)
  
  0 mg
• Kohlrabi (enlarged stems, raw)
  
  0 mg
• Kohlrabi (enlarged stems, boiled)
  
  0 mg
• Edible burdock (root, raw)
  
  0 mg
• Edible burdock (root, boiled)
  
  0 mg
• Komatsuna (leaves, raw)
  
  0 mg
• Zha cai (pickles)
  
  0 mg
• Winged bean (immature pods, raw)
  
  0 mg
• Sweet pepper (fruit, raw)
  
  0 mg
• Sweet pepper (fruit, sauted)
  
  0 mg
• Perilla (leaves, raw)
  
  0 mg
• Yard bean (immature pods, raw)
  
  0 mg
• Yard bean (immature pods, boiled)
  
  0 mg
• Garland chrysanthemum (leaves, raw)
  
  0 mg
• Garland chrysanthemum (leaves, boiled)
  
  0 mg
• Water shield (young leaves, bottled in water)
  
  0 mg
• Ha-shoga (rhizome, raw)
  
  0 mg
• Ginger (pickles)
  
  0 mg
• Ginger (pickles, sweetened)
  
  0 mg
• Oriental pickling melon (fruit, raw)
  
  0 mg