Foods Low in Vitamin E (δ-Tocopherols) (341st - 360th) (per 100 g edible portion)

• Nebuka-negi (leaves, blanched, raw)
  
  0 mg
• Ha-negi (leaves, raw)
  
  0 mg
• Konegi (leaves, raw)
  
  0 mg
• Nozawana (leaves, raw)
  
  0 mg
• Nozawana (salted pickles)
  
  0 mg
• Nozawana (pickles, seasoned)
  
  0 mg
• Red garlic (bulb and leaves, raw)
  
  0 mg
• Chinese cabbage (head, raw)
  
  0 mg
• Chinese cabbage (head, boiled)
  
  0 mg
• Chinese cabbage (salted pickles)
  
  0 mg
• Chinese cabbage (kim chee)
  
  0 mg
• Bai cai (leaves, raw)
  
  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