Foods Low in Vitamin E (γ-Tocopherols) (221st - 240th) (per 100 g edible portion)

• Horseradish (rhizome, raw)
  
  0 mg
• Mizukakena (leaves, raw)
  
  0 mg
• Kiri-mitsuba (leaves, boiled)
  
  0 mg
• Ne-mitsuba (leaves, raw)
  
  0 mg
• Ne-mitsuba (leaves, boiled)
  
  0 mg
• Ito-mitsuba (leaves, raw)
  
  0 mg
• Ito-mitsuba (leaves, boiled)
  
  0 mg
• Mukago (raw)
  
  0 mg
• Brussels sprout (head, raw)
  
  0 mg
• Brussels sprout (head, boiled)
  
  0 mg
• Lily bulb (bulb, raw)
  
  0 mg
• Lily bulb (bulb, boiled)
  
  0 mg
• Scallion (bulb, raw)
  
  0 mg
• Scallion (pickles, sweetened)
  
  0 mg
• Esharotto (bulb, raw)
  
  0 mg
• Rhubarb (petiole, raw)
  
  0 mg
• Rhubarb (petiole, boiled)
  
  0 mg
• East Indian lotus root (rhizome, raw)
  
  0 mg
• East Indian lotus root (rhizome, boiled)
  
  0 mg
• Wasabi (rhizome, raw)
  
  0 mg