Vegetables Low in Vitamin E (β-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Artichoke (flower bud, raw)
  
  0 mg
• Artichoke (flower bud, boiled)
  
  0 mg
• Asparagus (shoots, boiled)
  
  0 mg
• Asparagus (canned in brine)
  
  0 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0 mg
• Udo (stem, raw)
  
  0 mg
• Udo (stem, leached in water)
  
  0 mg
• Yama-udo (stem, raw)
  
  0 mg
• Sayaendo (immature pods, raw)
  
  0 mg
• Sayaendo (immature pods, boiled)
  
  0 mg
• Snap pea (immature pods, raw)
  
  0 mg
• Green pea (raw)
  
  0 mg
• Green pea (boiled)
  
  0 mg
• Green pea (frozen)
  
  0 mg
• Green pea (canned in brine)
  
  0 mg
• Osaka-shirona (leaves, boiled)
  
  0 mg
• Osaka-shirona (salted pickles)
  
  0 mg
• Okra (pods, raw)
  
  0 mg
• Okra (pods, boiled)
  
  0 mg