Foods Low in Vitamin E (δ-Tocopherols) (321st - 340th) (per 100 g edible portion)

• Bitter gourd (fruit, sauted)
  
  0 mg
• Chinese chive (leaves, raw)
  
  0 mg
• Chinese chive (leaves, boiled)
  
  0 mg
• Hana-nira (scape and flower bud, raw)
  
  0 mg
• Ki-nira (leaves, raw)
  
  0 mg
• Ha-ninjin (leaves, raw)
  
  0 mg
• Carrot, regular (root with skin, raw)
  
  0 mg
• Carrot, regular (root with skin, boiled)
  
  0 mg
• Carrot, regular (root without skin, raw)
  
  0 mg
• Carrot, regular (root without skin, boiled)
  
  0 mg
• Carrot, regular (root, frozen)
  
  0 mg
• Carrot, regular (juice, canned)
  
  0 mg
• Kintoki (root with skin, raw)
  
  0 mg
• Kintoki (root with skin, boiled)
  
  0 mg
• Kintoki (root without skin, raw)
  
  0 mg
• Kintoki (root without skin, boiled)
  
  0 mg
• Mini-kyarotto (root, raw)
  
  0 mg
• Garlic (bulb, raw)
  
  0 mg
• Kuki-ninniku (scape, raw)
  
  0 mg
• Kuki-ninniku (scape, boiled)
  
  0 mg