Vegetables Low in Vitamin E (δ-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Brussels sprout (head, boiled)
  
  0 mg
• Water pepper sprout (raw)
  
  0 mg
• Alfalfa sprout (raw)
  
  0 mg
• Tossa jute (stems and leaves, raw)
  
  0 mg
• Tossa jute (stems and leaves, boiled)
  
  0 mg
• 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