The amount of Cereals that contain 4 mg of Vitamin E (α-Tocopherols)
(11 - 20)
0.2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
×
20
0.2 mg
(per 15 g edible portion)
Corn (corn meal)
×
20
0.1 mg
(per 12 g edible portion)
Hardtack
×
40
0.2 mg
(per 15 g edible portion)
Rye (whole flour)
×
20
0.2 mg
(per 20 g edible portion)
Corn (whole grain, raw)
×
20
0.2 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
×
20
0.2 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
×
20
0.7 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
×
5.7
1 mg
(per 111 g edible portion)
Chinese style instant cup noodles (dried by hot air)
×
4
0.2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
×
20
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