Foods Low in Vitamin E (γ-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Yama-udo (stem, raw)
  
  0 mg
• Osaka-shirona (leaves, raw)
  
  0 mg
• Saltwort (stems and leaves, raw)
  
  0 mg
• Saltwort (stems and leaves, boiled)
  
  0 mg
• Turnip (root, with skin, raw)
  
  0 mg
• Turnip (root, with skin, boiled)
  
  0 mg
• Turnip (root, without skin, raw)
  
  0 mg
• Turnip (root, without skin, boiled)
  
  0 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0 mg
• Kanpyo (raw)
  
  0 mg
• Kanpyo (boiled)
  
  0 mg
• Cabbage (head, raw)
  
  0 mg
• Cabbage (head, boiled)
  
  0 mg
• Green ball (head, raw)
  
  0 mg
• Red cabbage (head, raw)
  
  0 mg
• Cucumber (fruit, raw)
  
  0 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0 mg