Vegetables Low in Vitamin E (δ-Tocopherols) (41st - 60th) (per 100 g edible portion)

• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0 mg
• Pumpkin, Western (fruit, raw)
  
  0 mg
• Pumpkin, Western (fruit, boiled)
  
  0 mg
• Pumpkin, Western (fruit, frozen)
  
  0 mg
• Spaghetti squash (fruit, raw)
  
  0 mg
• Leaf mustard (leaves, raw)
  
  0 mg
• Leaf mustard (salted pickles)
  
  0 mg
• Cauliflower (inflorescence, raw)
  
  0 mg
• Cauliflower (inflorescence, boiled)
  
  0 mg
• Kanpyo (raw)
  
  0 mg
• Kanpyo (boiled)
  
  0 mg
• Chrysanthemum (petals, raw)
  
  0 mg
• Chrysanthemum (petals, boiled)
  
  0 mg
• Cabbage (head, raw)
  
  0 mg
• Cabbage (head, boiled)
  
  0 mg
• Green ball (head, raw)
  
  0 mg
• Red cabbage (head, raw)
  
  0 mg
• Cucumber (fruit, raw)
  
  0 mg
• Cucumber, Pickle (salted pickles)
  
  0 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0 mg