Vegetables Low in Vitamin E (δ-Tocopherols) (221st - 240th) (per 100 g edible portion)

• 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
• Green sweet pepper (fruit, sauted)
  
  0 mg
• Yellow sweet pepper (fruit, raw)
  
  0 mg
• Yellow sweet pepper (fruit, sauted)
  
  0 mg
• Tomapi (fruit, raw)
  
  0 mg
• Hinona (root with tops, raw)
  
  0 mg
• Hinona (pickles, sweetened)
  
  0 mg
• Hiroshimana (leaves, raw)
  
  0 mg
• Hiroshimana (salted pickles)
  
  0 mg
• Japanese butterbur (petiole, raw)
  
  0 mg
• Japanese butterbur (petiole, boiled)
  
  0 mg
• Fukinoto (inflorescence, raw)
  
  0 mg
• Fukinoto (inflorescence, boiled)
  
  0 mg
• Hyacinth bean (immature pods, raw)
  
  0 mg
• Swiss chard (leaves, raw)
  
  0 mg
• Swiss chard (leaves, boiled)
  
  0 mg