Foods Low in Vitamin E (δ-Tocopherols) (221st - 240th) (per 100 g edible portion)

• Perilla (leaves, raw)
  
  0 mg
• Garland chrysanthemum (leaves, raw)
  
  0 mg
• Garland chrysanthemum (leaves, boiled)
  
  0 mg
• Water shield (young leaves, bottled in water)
  
  0 mg
• Ha-shoga (rhizome, raw)
  
  0 mg
• Ginger (rhizome, raw)
  
  0 mg
• Ginger (pickles)
  
  0 mg
• Ginger (pickles, sweetened)
  
  0 mg
• Oriental pickling melon (fruit, raw)
  
  0 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0 mg
• Zuiki (fresh zuiki, raw)
  
  0 mg
• Zuiki (fresh zuiki, boiled)
  
  0 mg
• Zuiki (dried zuiki, raw)
  
  0 mg
• Zuiki (dried ziuki, boiled)
  
  0 mg
• Sugukina (leaves, raw)
  
  0 mg
• Sugukina (root, raw)
  
  0 mg
• Sugukina (pickles)
  
  0 mg
• Zucchini (fruit, raw)
  
  0 mg
• Water dropwort (stems and leaves, raw)
  
  0 mg