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

• Leaf mustard (leaves, raw)
  
  0 mg
• Leaf mustard (salted pickles)
  
  0 mg
• Cauliflower (inflorescence, raw)
  
  0 mg
• Cauliflower (inflorescence, boiled)
  
  0 mg
• Kanpyo (raw)
  
  0 mg
• Kanpyo (boiled)
  
  0 mg
• Chrysanthemum (petals, raw)
  
  0 mg
• Chrysanthemum (petals, 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
• Cucumber, Pickle (salted pickles)
  
  0 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0 mg
• Pickle (sweet type)
  
  0 mg
• Pickle (sour type)
  
  0 mg
• Gyoja-ninniku (leaves, raw)
  
  0 mg
• Kyona (leaves, raw)
  
  0 mg