Cereals High in Vitamin E (α-Tocopherols) (41st - 60th) (per 100 g edible portion)

• White table bread
  
  0.5 mg
• Wheat flour (hard flour, second grade)
  
  0.5 mg
• Barley, Roasted flour
  
  0.5 mg
• Buckwheat flour (outer layer)
  
  0.4 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  0.4 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.4 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  0.4 mg
• Bread crumbs (dry form)
  
  0.4 mg
• Bread crumbs (semi-dry form)
  
  0.4 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  0.4 mg
• Raisin bread
  
  0.4 mg
• Bread type rolls
  
  0.4 mg
• Corn (cornflakes)
  
  0.3 mg
• Dried buckwheat noodles (dry form, raw)
  
  0.3 mg
• Bread crumbs (wet form)
  
  0.3 mg
• Pizza crust
  
  0.3 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.3 mg
• Okinawa noodles (wet form, raw)
  
  0.3 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.3 mg
• Udon (dry form, raw)
  
  0.3 mg