The amount of Foods that contain 4.5 mg of Vitamin E (α-Tocopherols)
(1701 - 1710)
0.1 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
×
45
0.7 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
×
6.4
1.9 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
×
2.4
1.7 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
×
2.6
0.3 mg
(per 130 g edible portion)
Buckwheat noodle (wet form, raw)
×
15
0.2 mg
(per 100 g edible portion)
Rice-koji
×
22.5
0.3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
×
15
0.1 mg
(per 25 g edible portion)
Shao mai pastry
×
45
0.4 mg
(per 200 g edible portion)
Okinawa noodle (wet form, boiled)
×
11.3
0.1 mg
(per 73 g edible portion)
Dried Chinese noodle (dry form, raw)
×
45
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