The amount of Cereals that contain 19 mg of Vitamin E (α-Tocopherols) (21 - 30)

• 

  0.1 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 190
• 

  0.1 mg

  (per 10 g edible portion)

  Rye (flour)
  × 190
• 

  0.5 mg

  (per 80 g edible portion)

  Nan
  × 38
• 

  0.1 mg

  (per 10 g edible portion)

  Oats (oatmeal, raw)
  × 190
• 

  0.1 mg

  (per 20 g edible portion)

  Foxtail millet (milled grain, raw)
  × 190
• 

  0.8 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 23.8
• 

  0.2 mg

  (per 31 g edible portion)

  Soft rolls
  × 95
• 

  0.4 mg

  (per 70 g edible portion)

  White table bread
  × 47.5
• 

  0.1 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 190
• 

  0.6 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (well-milled rice with embryo)
  × 31.7