The amount of Cereals that contain 3.5 mg of Vitamin E (α-Tocopherols)
(101 - 110)
0.2 mg
(per 150 g edible portion)
Buckwheat noodle (wet form, boiled)
×
17.5
0.1 mg
(per 60 g edible portion)
Rice cake
×
35
0.2 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
×
17.5
0.2 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
×
17.5
0.1 mg
(per 90 g edible portion)
Dried Okinawa noodle (dry form, raw)
×
35
0.2 mg
(per 150 g edible portion)
Steamed Chinese noodle
×
17.5
0.2 mg
(per 200 g edible portion)
Chinese noodle (wet form, boiled)
×
17.5
0.2 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
×
17.5
0.2 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
×
17.5
0.2 mg
(per 190 g edible portion)
Udon (dry form, boiled)
×
17.5
<
1
…
6
7
>