Foods Low in Vitamin E (γ-Tocopherols) (161st - 180th) (per 100 g edible portion)

• Onion (bulb, raw)
  
  0 mg
• Onion (bulb, leached in water)
  
  0 mg
• Onion (bulb, boiled)
  
  0 mg
• Red onion (bulb, raw)
  
  0 mg
• Qing gin cai (leaves, raw)
  
  0 mg
• Qing gin cai (leaves, boiled)
  
  0 mg
• Field horsetail (fertile shoot, raw)
  
  0 mg
• Field horsetail (fertile shoot, boiled)
  
  0 mg
• New Zealand spinach (stems and leaves, raw)
  
  0 mg
• Japanese silverleaf (petiole, raw)
  
  0 mg
• Japanese silverleaf (petiole, boiled)
  
  0 mg
• Wax gourd (fruit, raw)
  
  0 mg
• Wax gourd (friut, boiled)
  
  0 mg
• Nagasaki-hakusai (leaves, raw)
  
  0 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0 mg
• Eggplant (fruit, raw)
  
  0 mg
• Eggplant (fruit, boiled)
  
  0 mg
• Eggplant Western type (fruit, raw)
  
  0 mg
• Eggplant Pickle (salted pickles)
  
  0 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0 mg