Vegetables Low in Vitamin E (γ-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Cabbage (head, boiled)
  
  0 mg
• Green ball (head, raw)
  
  0 mg
• Red cabbage (head, raw)
  
  0 mg
• Cucumber (fruit, raw)
  
  0 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0 mg
• Pickle (sweet type)
  
  0 mg
• Pickle (sour type)
  
  0 mg
• Qin cai (stems and leaves, raw)
  
  0 mg
• Qin cai (stems and leaves, boiled)
  
  0 mg
• Watercress (stems and leaves, raw)
  
  0 mg
• Arrowhead (tuber, raw)
  
  0 mg
• Arrowhead (tuber, boiled)
  
  0 mg
• Kohlrabi (enlarged stems, raw)
  
  0 mg
• Kohlrabi (enlarged stems, boiled)
  
  0 mg
• Edible burdock (root, raw)
  
  0 mg
• Edible burdock (root, boiled)
  
  0 mg
• Shandong cai (leaves, raw)
  
  0 mg
• Shandong cai (leaves, boiled)
  
  0 mg
• Shandong cai (salted pickles)
  
  0 mg
• Sweet pepper (fruit, raw)
  
  0 mg