The amount of Foods that contain 3.5 mg of Vitamin E (α-Tocopherols)
(1861 - 1870)
0.2 mg
(per 150 g edible portion)
Soy milk (regular type)
×
17.5
0.2 mg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
×
17.5
0.4 mg
(per 400 g edible portion)
Soybean, Tofu (kinugoshi-tofu)
×
8.8
0.1 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
×
35
0.1 mg
(per 97 g edible portion)
Potatoe (tuber, steamed)
×
35
0.3 mg
(per 260 g edible portion)
Dried buckwheat noodle (dry form, boiled)
×
11.7
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
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