Foods Low in Vitamin E (γ-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Sugukina (pickles)
  
  0 mg
• Celery (petiole, raw)
  
  0 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0 mg
• Ha-daikon (leaves, raw)
  
  0 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0 mg
• Kiriboshi-daikon
  
  0 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0 mg
• Taisai, Chinese mustard (salted pickles)
  
  0 mg
• Bamboo shoot (shinachiku)
  
  0 mg