Foods Low in Vitamin E (γ-Tocopherols) (1121st - 1140th) (per 100 g edible portion)

• Garland chrysanthemum (leaves, raw)
  
  0.1 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.1 mg
• Oriental pickling melon (fruit, raw)
  
  0.1 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.1 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.1 mg
• Zuiki (fresh zuiki, raw)
  
  0.1 mg
• Zuiki (fresh zuiki, boiled)
  
  0.1 mg
• Sugukina (leaves, raw)
  
  0.1 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.1 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.1 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.1 mg
• Tsumamina (leaves, raw)
  
  0.1 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.1 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.1 mg
• Chicory (spears, raw)
  
  0.1 mg
• Red pepper (leaves and fruits, raw)
  
  0.1 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.1 mg
• Tomatoes Canned products (juice)
  
  0.1 mg
• Tomato, Canned product (juice cocktail)
  
  0.1 mg
• Red chicory (leaves, raw)
  
  0.1 mg