The amount of Cereals that contain 3 mg of Vitamin E (α-Tocopherols)
(21 - 30)
0.1 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
×
30
0.1 mg
(per 10 g edible portion)
Rye (flour)
×
30
0.5 mg
(per 80 g edible portion)
Nan
×
6
0.1 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
×
30
0.1 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
×
30
0.8 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
×
3.8
0.2 mg
(per 31 g edible portion)
Soft rolls
×
15
0.4 mg
(per 70 g edible portion)
White table bread
×
7.5
0.1 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
×
30
0.6 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
×
5
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