Vegetables Low in Vitamin E (β-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Leek (bulb and leaves, boiled)
  
  0 mg
• Rhubarb (petiole, raw)
  
  0 mg
• Rhubarb (petiole, boiled)
  
  0 mg
• Head lettuce, crisp type (head, raw)
  
  0 mg
• Head lettuce, butter type (leaves, raw)
  
  0 mg
• Cos lettuce (leaves, raw)
  
  0 mg
• Turfed stone leek (leaves, boiled)
  
  0 mg
• Wasabi (rhizome, raw)
  
  0 mg
• Wasabi (wasabi-zuke)
  
  0 mg
• Asatsuki (leaves, raw)
  
  Tr
• Asatsuki (leaves, boiled)
  
  Tr
• Ashitaba (stems and leaves, boiled)
  
  Tr
• Asparagus (shoots, raw)
  
  Tr
• Endive (leaves, raw)
  
  Tr
• Domiao (stems and leaves, raw)
  
  Tr
• Osaka-shirona (leaves, raw)
  
  Tr
• Saltwort (stems and leaves, raw)
  
  Tr
• Saltwort (stems and leaves, boiled)
  
  Tr
• Kanpyo (raw)
  
  Tr
• Cucumber, Pickle (salted pickles)
  
  Tr