Vitamin E (α-Tocopherols) Content of Potatoes and Starches
(11 - 20)
0.5 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
0.7 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
1.9 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
1.7 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
-
(per 10 g edible portion)
Potatoe (dehydrated mashed potato)
-
(per 18 g edible portion)
Konjac (fine powder)
0.1 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
0.1 mg
(per 97 g edible portion)
Potatoe (tuber, steamed)
0 mg
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
Tr
(per 125 g edible portion)
Potatoe (tuber, raw)
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