Foods Low in Vitamin E (β-Tocopherols) (1521st - 1540th) (per 100 g edible portion)

• Ginkgo nut (raw)
  
  0.1 mg
• Ginkgo nut (boiled)
  
  0.1 mg
• Walnut (roasted)
  
  0.1 mg
• Watermelon seed (roasted and salted)
  
  0.1 mg
• Edamame (raw)
  
  0.1 mg
• Edamame (boiled)
  
  0.1 mg
• Turnip (leaves, raw)
  
  0.1 mg
• Turnip (leaves, boiled)
  
  0.1 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.1 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.1 mg
• Pumpkin, Western (fruit, raw)
  
  0.1 mg
• Pumpkin, Western (fruit, boiled)
  
  0.1 mg
• Pumpkin, Western (fruit, frozen)
  
  0.1 mg
• Leaf mustard (leaves, raw)
  
  0.1 mg
• Leaf mustard (salted pickles)
  
  0.1 mg
• Chrysanthemum (petals, raw)
  
  0.1 mg
• Chrysanthemum (petals, boiled)
  
  0.1 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.1 mg
• Gyoja-ninniku (leaves, raw)
  
  0.1 mg
• Perilla (seeds, raw)
  
  0.1 mg