The amount of Cereals that contain 4 mg of Vitamin E (α-Tocopherols) (41 - 50)

• 

  0.2 mg

  (per 72 g edible portion)

  Rye bread
  × 20
• 

  0.3 mg

  (per 130 g edible portion)

  Buckwheat noodles (wet form, raw)
  × 13.3
• 

  0.2 mg

  (per 100 g edible portion)

  Rice-koji
  × 20
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (half-milled rice)
  × 13.3
• 

  0.1 mg

  (per 25 g edible portion)

  Shao mai pastry
  × 40
• 

  0.4 mg

  (per 200 g edible portion)

  Okinawa noodles (wet form, boiled)
  × 10
• 

  0.1 mg

  (per 73 g edible portion)

  Dried Chinese noodles (dry form, raw)
  × 40
• 

  0.2 mg

  (per 100 g edible portion)

  Chinese noodles (wet form, raw)
  × 20
• 

  0.4 mg

  (per 175 g edible portion)

  Udon (wet form, raw)
  × 10
• 

  0.3 mg

  (per 260 g edible portion)

  Dried buckwheat noodles (dry form, boiled)
  × 13.3