The amount of Cereals that contain 4 mg of Vitamin E (α-Tocopherols) (51 - 60)

• 

  0.2 mg

  (per 150 g edible portion)

  Buckwheat noodles (wet form, boiled)
  × 20
• 

  0.1 mg

  (per 60 g edible portion)

  Rice cake
  × 40
• 

  0.2 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 20
• 

  0.2 mg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 20
• 

  0.1 mg

  (per 90 g edible portion)

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

  0.2 mg

  (per 150 g edible portion)

  Steamed Chinese noodles
  × 20
• 

  0.2 mg

  (per 200 g edible portion)

  Chinese noodles (wet form, boiled)
  × 20
• 

  0.2 mg

  (per 180 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, raw)
  × 20
• 

  0.2 mg

  (per 200 g edible portion)

  Somen and Hiyamugi (dry form, boiled)
  × 20
• 

  0.2 mg

  (per 190 g edible portion)

  Udon (dry form, boiled)
  × 20