The amount of Foods that contain 4 mg of Vitamin E (α-Tocopherols) (931 - 940)

• 

  0.2 mg

  (per 150 g edible portion)

  Soy milk (regular type)
  × 20
• 

  0.2 mg

  (per 180 g edible portion)

  Soybean, Tofu (yushi-dofu)
  × 20
• 

  0.4 mg

  (per 400 g edible portion)

  Soybean, Tofu (kinugoshi-tofu)
  × 10
• 

  0.1 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 40
• 

  0.1 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 40
• 

  0.3 mg

  (per 260 g edible portion)

  Dried buckwheat noodles (dry form, boiled)
  × 13.3
• 

  0.2 mg

  (per 150 g edible portion)

  Buckwheat noodles (wet form, boiled)
  × 20
• 

  0.1 mg

  (per 60 g edible portion)

  Rice cake
  × 40
• 

  0.2 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 20
• 

  0.2 mg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 20