Vegetables Low in Vitamin E (γ-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Rhubarb (petiole, raw)
  
  0 mg
• Rhubarb (petiole, boiled)
  
  0 mg
• East Indian lotus root (rhizome, raw)
  
  0 mg
• East Indian lotus root (rhizome, boiled)
  
  0 mg
• Wasabi (rhizome, raw)
  
  0 mg
• Wasabi (wasabi-zuke)
  
  0 mg
• Spaghetti squash (fruit, raw)
  
  Tr
• Ta cai (leaves, raw)
  
  Tr
• Ta cai (leaves, boiled)
  
  Tr
• Kuki-ninniku (scape, boiled)
  
  Tr
• Bai cai (leaves, raw)
  
  Tr
• Yellow sweet pepper (fruit, raw)
  
  Tr
• Yellow sweet pepper (fruit, sauted)
  
  Tr
• Manchurian wild rice (stem, raw)
  
  Tr
• Kiri-mitsuba (leaves, raw)
  
  Tr
• Water pepper sprout (raw)
  
  Tr
• Alfalfa sprout (raw)
  
  Tr
• Yamagobo (miso-zuke)
  
  Tr
• Rocket salad (leaves, raw)
  
  Tr
• Asparagus (shoots, boiled)
  
  0.1 mg