Vegetables Low in Vitamin E (δ-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Daikon, Japanese radish (root with skin, boiled)
  
  0 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0 mg
• Kiriboshi-daikon
  
  0 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0 mg
• Tsumamina (leaves, raw)
  
  0 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0 mg
• Taisai, Chinese mustard (salted pickles)
  
  0 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0 mg
• Takana, broad leaf mustard (salted pickles)
  
  0 mg
• Bamboo shoot (shoots, raw)
  
  0 mg
• Bamboo shoot (shoots, boiled)
  
  0 mg
• Bamboo shoot (canned in water)
  
  0 mg
• Bamboo shoot (shinachiku)
  
  0 mg