Vitamin E (α-Tocopherols) Content of Cereals (31 - 40)

0.1 mg

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
-

(per 7 g edible portion)
Barley, Roasted flour
-

(per 10 g edible portion)
Buckwheat flour (outer layer)
0.6 mg

(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
0.1 mg

(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
-

(per 10 g edible portion)
Bread crumbs (dry form)
-

(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.1 mg

(per 36 g edible portion)
Raisin bread
0.4 mg

(per 90 g edible portion)
Bread type rolls
-

(per 10 g edible portion)
Corn (cornflakes)

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