Foods Low in Vitamin E (γ-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Eggplant Pickle (koji-zuke)
  
  0 mg
• Eggplant Pickle (karashi-zuke)
  
  0 mg
• Ki-nira (leaves, raw)
  
  0 mg
• Carrot, regular (root with skin, raw)
  
  0 mg
• Carrot, regular (root with skin, boiled)
  
  0 mg
• Carrot, regular (root without skin, raw)
  
  0 mg
• Carrot, regular (root without skin, boiled)
  
  0 mg
• Carrot, regular (root, frozen)
  
  0 mg
• Carrot, regular (juice, canned)
  
  0 mg
• Kintoki (root with skin, raw)
  
  0 mg
• Kintoki (root with skin, boiled)
  
  0 mg
• Kintoki (root without skin, raw)
  
  0 mg
• Kintoki (root without skin, boiled)
  
  0 mg
• Mini-kyarotto (root, raw)
  
  0 mg
• Garlic (bulb, raw)
  
  0 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0 mg
• Ha-negi (leaves, raw)
  
  0 mg
• Konegi (leaves, raw)
  
  0 mg
• Nozawana (leaves, raw)
  
  0 mg
• Nozawana (salted pickles)
  
  0 mg