Foods Low in Vitamin E (δ-Tocopherols) (401st - 420th) (per 100 g edible portion)

• Lily bulb (bulb, raw)
  
  0 mg
• Lily bulb (bulb, boiled)
  
  0 mg
• Water convolvulus (stems and leaves, raw)
  
  0 mg
• Water convolvulus (stems and leaves, boiled)
  
  0 mg
• Yomena (leaves, raw)
  
  0 mg
• Mugwort (leaves, raw)
  
  0 mg
• Mugwort (leaves, boiled)
  
  0 mg
• Scallion (bulb, raw)
  
  0 mg
• Scallion (pickles, sweetened)
  
  0 mg
• Esharotto (bulb, raw)
  
  0 mg
• Leek (bulb and leaves, raw)
  
  0 mg
• Leek (bulb and leaves, boiled)
  
  0 mg
• Rhubarb (petiole, raw)
  
  0 mg
• Rhubarb (petiole, boiled)
  
  0 mg
• Head lettuce, crisp type (head, raw)
  
  0 mg
• Head lettuce, butter type (leaves, raw)
  
  0 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0 mg
• Cos lettuce (leaves, raw)
  
  0 mg
• East Indian lotus root (rhizome, raw)
  
  0 mg
• East Indian lotus root (rhizome, boiled)
  
  0 mg