Vitamin E (α-Tocopherols) Content of Cereals
(71 - 80)
-
(per 20 g edible portion)
Parboiled grain
-
(per 10 g edible portion)
Buckwheat flour (inner layer)
0.1 mg
(per 60 g edible portion)
Rice cake
0.2 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
-
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
0.2 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
0.1 mg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
0.2 mg
(per 150 g edible portion)
Steamed Chinese noodles
0.2 mg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
0.2 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
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