Vegetables Low in Vitamin E (γ-Tocopherols) (121st - 140th) (per 100 g edible portion)

• Japanese butterbur (petiole, raw)
  
  0 mg
• Japanese butterbur (petiole, boiled)
  
  0 mg
• Fukinoto (inflorescence, boiled)
  
  0 mg
• Swiss chard (leaves, raw)
  
  0 mg
• Swiss chard (leaves, boiled)
  
  0 mg
• Horseradish (rhizome, raw)
  
  0 mg
• Mizukakena (leaves, raw)
  
  0 mg
• Kiri-mitsuba (leaves, boiled)
  
  0 mg
• Ne-mitsuba (leaves, raw)
  
  0 mg
• Ne-mitsuba (leaves, boiled)
  
  0 mg
• Ito-mitsuba (leaves, raw)
  
  0 mg
• Ito-mitsuba (leaves, boiled)
  
  0 mg
• Mukago (raw)
  
  0 mg
• Brussels sprout (head, raw)
  
  0 mg
• Brussels sprout (head, boiled)
  
  0 mg
• Lily bulb (bulb, raw)
  
  0 mg
• Lily bulb (bulb, boiled)
  
  0 mg
• Scallion (bulb, raw)
  
  0 mg
• Scallion (pickles, sweetened)
  
  0 mg
• Esharotto (bulb, raw)
  
  0 mg