Foods Low in Vitamin E (γ-Tocopherols) (201st - 220th) (per 100 g edible portion)

• Nozawana (pickles, seasoned)
  
  0 mg
• Chinese cabbage (head, raw)
  
  0 mg
• Chinese cabbage (head, boiled)
  
  0 mg
• Chinese cabbage (salted pickles)
  
  0 mg
• Radish (root, raw)
  
  0 mg
• Chayote (fruit, raw)
  
  0 mg
• Chayote (salted pickles)
  
  0 mg
• Table beet (root, raw)
  
  0 mg
• Table beet (root, boiled)
  
  0 mg
• Green sweet pepper (fruit, raw)
  
  0 mg
• Green sweet pepper (fruit, sauted)
  
  0 mg
• Hinona (root with tops, raw)
  
  0 mg
• Hinona (pickles, sweetened)
  
  0 mg
• Hiroshimana (leaves, raw)
  
  0 mg
• Hiroshimana (salted pickles)
  
  0 mg
• Japanese butterbur (petiole, raw)
  
  0 mg
• Japanese butterbur (petiole, boiled)
  
  0 mg
• Fukinoto (inflorescence, boiled)
  
  0 mg
• Swiss chard (leaves, raw)
  
  0 mg
• Swiss chard (leaves, boiled)
  
  0 mg