Foods Low in Vitamin E (γ-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Pickle (sweet type)
  
  0 mg
• Pickle (sour type)
  
  0 mg
• Qin cai (stems and leaves, raw)
  
  0 mg
• Qin cai (stems and leaves, boiled)
  
  0 mg
• Watercress (stems and leaves, raw)
  
  0 mg
• Arrowhead (tuber, raw)
  
  0 mg
• Arrowhead (tuber, boiled)
  
  0 mg
• Kohlrabi (enlarged stems, raw)
  
  0 mg
• Kohlrabi (enlarged stems, boiled)
  
  0 mg
• Edible burdock (root, raw)
  
  0 mg
• Edible burdock (root, boiled)
  
  0 mg
• Shandong cai (leaves, raw)
  
  0 mg
• Shandong cai (leaves, boiled)
  
  0 mg
• Shandong cai (salted pickles)
  
  0 mg
• Sweet pepper (fruit, raw)
  
  0 mg
• Sweet pepper (fruit, sauted)
  
  0 mg
• Perilla (leaves, raw)
  
  0 mg
• Water shield (young leaves, bottled in water)
  
  0 mg
• Zuiki (dried ziuki, boiled)
  
  0 mg
• Sugukina (root, raw)
  
  0 mg