Vegetables Low in Vitamin E (γ-Tocopherols) (281st - 300th) (per 100 g edible portion)

• Fukinoto (inflorescence, raw)
  
  0.7 mg
• Ginger (rhizome, raw)
  
  0.8 mg
• Water dropwort (stems and leaves, raw)
  
  0.8 mg
• Bamboo shoot (canned in water)
  
  0.8 mg
• Hyacinth bean (immature pods, raw)
  
  0.8 mg
• Mugwort (leaves, boiled)
  
  0.8 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.8 mg
• Sweet corn (immature kernels, boiled)
  
  0.9 mg
• Parsley (leaves, raw)
  
  0.9 mg
• Leaf lettuce (leaves, raw)
  
  0.9 mg
• Pumpkin, Western (fruit, boiled)
  
  1 mg
• Water dropwort (stems and leaves, boiled)
  
  1 mg
• Sweet corn (immature kernels, raw)
  
  1 mg
• Pumpkin, Western (fruit, frozen)
  
  1.1 mg
• Summer cypress seed (seeds, boiled)
  
  1.1 mg
• Head lettuce, butter type (leaves, raw)
  
  1.1 mg
• Broad bean (immature beans, boiled)
  
  1.2 mg
• Japanese angelica-tree (spears, boiled)
  
  1.2 mg
• Myoga (spike, raw)
  
  1.2 mg
• Pumpkin, Western (fruit, raw)
  
  1.3 mg