Vegetables Low in Vitamin E (δ-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Artichoke (flower bud, raw)
  
  0 mg
• Artichoke (flower bud, boiled)
  
  0 mg
• Asatsuki (leaves, raw)
  
  0 mg
• Asatsuki (leaves, boiled)
  
  0 mg
• Ashitaba (stems and leaves, boiled)
  
  0 mg
• Asparagus (shoots, raw)
  
  0 mg
• Asparagus (shoots, boiled)
  
  0 mg
• Asparagus (canned in brine)
  
  0 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0 mg
• Udo (stem, raw)
  
  0 mg
• Udo (stem, leached in water)
  
  0 mg
• Yama-udo (stem, raw)
  
  0 mg
• Endive (leaves, raw)
  
  0 mg
• Domiao (stems and leaves, raw)
  
  0 mg
• Sayaendo (immature pods, raw)
  
  0 mg
• Sayaendo (immature pods, boiled)
  
  0 mg
• Snap pea (immature pods, raw)
  
  0 mg
• Green pea (raw)
  
  0 mg
• Green pea (boiled)
  
  0 mg