Vegetables Low in Vitamin E (β-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Turnip (root, with skin, raw)
  
  0 mg
• Turnip (root, with skin, boiled)
  
  0 mg
• Turnip (root, without skin, raw)
  
  0 mg
• Turnip (root, without skin, boiled)
  
  0 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0 mg
• Pumpkin, Japan (fruit, raw)
  
  0 mg
• Pumpkin, Japan (fruit, boiled)
  
  0 mg
• Spaghetti squash (fruit, raw)
  
  0 mg
• Cauliflower (inflorescence, raw)
  
  0 mg
• Cauliflower (inflorescence, boiled)
  
  0 mg
• Kanpyo (boiled)
  
  0 mg
• Cabbage (head, raw)
  
  0 mg
• Cabbage (head, boiled)
  
  0 mg
• Green ball (head, raw)
  
  0 mg
• Red cabbage (head, raw)
  
  0 mg
• Cucumber (fruit, raw)
  
  0 mg
• Pickle (sour type)
  
  0 mg