Vitamin E (α-Tocopherols) Content of Foods (1071 - 1080)

-

(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
-

(per 20 g edible portion)
Adzuki bean (whole, dried, boiled)
-

(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
0.1 mg

(per 57 g edible portion)
Potatoe (tuber, boiled)
0.1 mg

(per 97 g edible portion)
Potatoe (tuber, steamed)
0 mg

(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
-

(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
0.3 mg

(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0.2 mg

(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
-

(per 20 g edible portion)
Parboiled grain

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