Vegetables Low in Vitamin E (γ-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Artichoke (flower bud, raw)
  
  0 mg
• Artichoke (flower bud, boiled)
  
  0 mg
• Asparagus (canned in brine)
  
  0 mg
• Udo (stem, raw)
  
  0 mg
• Udo (stem, leached in water)
  
  0 mg
• 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