Vitamin E (α-Tocopherols) Content of Potatoes and Starches
1.9 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
1.2 mg
(per 80 g edible portion)
Potatoe (fried potato)
3.6 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
0.4 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
2.8 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
3.1 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
2.3 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0.1 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
0.4 mg
(per 75 g edible portion)
Satoimo (corm, raw)
0.3 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
<
1
2
3
>
