Vegetables Low in Vitamin E (γ-Tocopherols) (261st - 280th) (per 100 g edible portion)

• Black gram sprout (raw)
  
  0.4 mg
• Turfed stone leek (leaves, boiled)
  
  0.4 mg
• Endive (leaves, raw)
  
  0.5 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.5 mg
• Cherry tomato (fruit, raw)
  
  0.5 mg
• Chinese chive (leaves, raw)
  
  0.5 mg
• Broccoli (inflorescence, raw)
  
  0.5 mg
• Black gram sprout (boiled)
  
  0.5 mg
• Tossa jute (stems and leaves, raw)
  
  0.5 mg
• Mugwort (leaves, raw)
  
  0.5 mg
• Cos lettuce (leaves, raw)
  
  0.5 mg
• Turfed stone leek (leaves, raw)
  
  0.5 mg
• Chrysanthemum (kikunori)
  
  0.6 mg
• Bamboo shoot (shoots, boiled)
  
  0.6 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.6 mg
• Turnip rape (flower buds and stems, raw)
  
  0.6 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.6 mg
• Mung bean sprout (boiled)
  
  0.6 mg
• Perilla (seeds, raw)
  
  0.7 mg
• Chinese chive (leaves, boiled)
  
  0.7 mg