Vitamin E (α-Tocopherols) Content of Cereals
(41 - 50)
0.3 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
-
(per 10 g edible portion)
Bread crumbs (wet form)
0.3 mg
(per 100 g edible portion)
Pizza crust
0.1 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
0.4 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0.5 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
0.5 mg
(per 180 g edible portion)
Udon (dry form, raw)
0.4 mg
(per 130 g edible portion)
English muffins
0.2 mg
(per 72 g edible portion)
Rye bread
-
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
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