Foods Low in Vitamin E (δ-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0 mg
• Tsumamina (leaves, raw)
  
  0 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0 mg
• Taisai, Chinese mustard (salted pickles)
  
  0 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0 mg
• Takana, broad leaf mustard (salted pickles)
  
  0 mg
• Bamboo shoot (shoots, raw)
  
  0 mg
• Bamboo shoot (shoots, boiled)
  
  0 mg
• Bamboo shoot (canned in water)
  
  0 mg
• Bamboo shoot (shinachiku)
  
  0 mg
• Onion (bulb, raw)
  
  0 mg
• Onion (bulb, leached in water)
  
  0 mg
• Onion (bulb, boiled)
  
  0 mg
• Red onion (bulb, raw)
  
  0 mg
• Chicory (spears, raw)
  
  0 mg