Vitamin E (α-Tocopherols) Content of Cereals
(81 - 90)
0.2 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0.2 mg
(per 190 g edible portion)
Udon (dry form, boiled)
0.2 mg
(per 200 g edible portion)
Udon (wet form, boiled)
0.2 mg
(per 190 g edible portion)
French bread
0.1 mg
(per 50 g edible portion)
Barley (splited grain, raw)
-
(per 30 g edible portion)
Barley (pressed grain, raw)
-
(per 47 g edible portion)
Foxtail millet (glutinous cake)
Tr
(per 15 g edible portion)
Domyojiko
Tr
(per 320 g edible portion)
Akumaki
Tr
(per 150 g edible portion)
Sekihan
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