Cereals High in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Rye (whole flour)
  
  1 mg
• Corn (whole grain, raw)
  
  1 mg
• Wheat flour (hard flour, whole)
  
  1 mg
• Wheat flour (soft flour, second grade)
  
  1 mg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  0.9 mg
• Chinese style instant cup noodles (dried by hot air)
  
  0.9 mg
• Rice, Upland rice grain (half-milled rice, raw)
  
  0.8 mg
• Rice, Paddy rice grain (half-milled rice, raw)
  
  0.8 mg
• Wheat flour (medium flour, second grade)
  
  0.8 mg
• Rye (flour)
  
  0.7 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.6 mg
• Nan
  
  0.6 mg
• Oats (oatmeal, raw)
  
  0.6 mg
• Foxtail millet (milled grain, raw)
  
  0.6 mg
• Sorghum (whole grain, raw)
  
  0.5 mg
• Rice, Cooked upland rice (brown rice)
  
  0.5 mg
• Rice, Cooked paddy rice (brown rice)
  
  0.5 mg
• Wheat gluten (textured type)
  
  0.5 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0.5 mg
• Soft rolls
  
  0.5 mg