Vitamin E (α-Tocopherols) Content of Cereals
(21 - 30)
0.1 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.1 mg
(per 10 g edible portion)
Rye (flour)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
0.5 mg
(per 80 g edible portion)
Nan
0.1 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
0.1 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
0.8 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
0.2 mg
(per 31 g edible portion)
Soft rolls
0.4 mg
(per 70 g edible portion)
White table bread
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