Vegetables Low in Vitamin E (δ-Tocopherols) (61st - 80th) (per 100 g edible portion)

• Cucumber, Pickle (nukamiso-zuke)
  
  0 mg
• Pickle (sweet type)
  
  0 mg
• Pickle (sour type)
  
  0 mg
• Gyoja-ninniku (leaves, raw)
  
  0 mg
• Kyona (leaves, raw)
  
  0 mg
• Kyona (leaves, boiled)
  
  0 mg
• Kyona (salted pickles)
  
  0 mg
• Qin cai (stems and leaves, raw)
  
  0 mg
• Qin cai (stems and leaves, boiled)
  
  0 mg
• Watercress (stems and leaves, raw)
  
  0 mg
• Arrowhead (tuber, raw)
  
  0 mg
• Arrowhead (tuber, boiled)
  
  0 mg
• Kale (leaves, raw)
  
  0 mg
• Kohlrabi (enlarged stems, raw)
  
  0 mg
• Kohlrabi (enlarged stems, boiled)
  
  0 mg
• Edible burdock (root, raw)
  
  0 mg
• Edible burdock (root, boiled)
  
  0 mg
• Komatsuna (leaves, raw)
  
  0 mg
• Komatsuna (leaves, boiled)
  
  0 mg
• Zha cai (pickles)
  
  0 mg