Vitamin E (α-Tocopherols) Content of Cereals
(11 - 20)
0.2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
0.2 mg
(per 15 g edible portion)
Corn (corn meal)
0.1 mg
(per 12 g edible portion)
Hardtack
0.2 mg
(per 15 g edible portion)
Rye (whole flour)
0.2 mg
(per 20 g edible portion)
Corn (whole grain, raw)
0.2 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.2 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.7 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
1 mg
(per 111 g edible portion)
Chinese style instant cup noodles (dried by hot air)
0.2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
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