Vegetables Low in Vitamin E (β-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Chinese cabbage (head, raw)
  
  0 mg
• Chinese cabbage (head, boiled)
  
  0 mg
• Chinese cabbage (salted pickles)
  
  0 mg
• Basil (leaves, raw)
  
  0 mg
• Parsley (leaves, raw)
  
  0 mg
• Radish (root, raw)
  
  0 mg
• Chayote (fruit, raw)
  
  0 mg
• Chayote (salted pickles)
  
  0 mg
• Table beet (root, raw)
  
  0 mg
• Table beet (root, boiled)
  
  0 mg
• Green sweet pepper (fruit, raw)
  
  0 mg
• Green sweet pepper (fruit, sauted)
  
  0 mg
• Hinona (pickles, sweetened)
  
  0 mg
• Japanese butterbur (petiole, raw)
  
  0 mg
• Japanese butterbur (petiole, boiled)
  
  0 mg
• Fukinoto (inflorescence, boiled)
  
  0 mg
• Broccoli (inflorescence, raw)
  
  0 mg
• Broccoli (inflorescence, boiled)
  
  0 mg
• Spinach (leaves, raw)
  
  0 mg
• Horseradish (rhizome, raw)
  
  0 mg