Vegetables Low in Vitamin E (δ-Tocopherols) (241st - 260th) (per 100 g edible portion)

• Broccoli (inflorescence, raw)
  
  0 mg
• Broccoli (inflorescence, boiled)
  
  0 mg
• Sponge gourd (immature fruit, raw)
  
  0 mg
• Sponge gourd (immature fruit, boiled)
  
  0 mg
• Spinach (leaves, raw)
  
  0 mg
• Spinach (leaves, boiled)
  
  0 mg
• Spinach (leaves, frozen)
  
  0 mg
• Horseradish (rhizome, raw)
  
  0 mg
• Manchurian wild rice (stem, raw)
  
  0 mg
• Mizukakena (leaves, raw)
  
  0 mg
• Mizukakena (salted pickles)
  
  0 mg
• Kiri-mitsuba (leaves, raw)
  
  0 mg
• Kiri-mitsuba (leaves, boiled)
  
  0 mg
• Ne-mitsuba (leaves, raw)
  
  0 mg
• Ne-mitsuba (leaves, boiled)
  
  0 mg
• Ito-mitsuba (leaves, raw)
  
  0 mg
• Ito-mitsuba (leaves, boiled)
  
  0 mg
• Myoga-take (stems and leaves, raw)
  
  0 mg
• Mukago (raw)
  
  0 mg
• Brussels sprout (head, raw)
  
  0 mg