Vegetables Low in Vitamin E (δ-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Onion (bulb, raw)
  
  0 mg
• Onion (bulb, leached in water)
  
  0 mg
• Onion (bulb, boiled)
  
  0 mg
• Red onion (bulb, raw)
  
  0 mg
• Chicory (spears, raw)
  
  0 mg
• Qing gin cai (leaves, raw)
  
  0 mg
• Qing gin cai (leaves, boiled)
  
  0 mg
• New Zealand spinach (stems and leaves, raw)
  
  0 mg
• Malabar nightshade (stems and leaves, raw)
  
  0 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0 mg
• Japanese silverleaf (petiole, raw)
  
  0 mg
• Japanese silverleaf (petiole, boiled)
  
  0 mg
• Red pepper (leaves and fruits, raw)
  
  0 mg
• Red pepper (leaves and fruits, sauteed)
  
  0 mg
• Red pepper (fruit, raw)
  
  0 mg
• Wax gourd (fruit, raw)
  
  0 mg
• Wax gourd (friut, boiled)
  
  0 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0 mg
• Sweet corn (immature kernels, frozen)
  
  0 mg
• Sweet corn, Canned product (cream style)
  
  0 mg