The amount of Potatoes and Starches that contain 4 mg of Vitamin E (α-Tocopherols)

• 

  1.9 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 2.1
• 

  1.2 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 3.3
• 

  3.6 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 1.1
• 

  0.4 mg

  (per 33 g edible portion)

  Sweet potatoe (mushikiriboshi)
  × 10
• 

  2.8 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 1.4
• 

  3.1 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 1.3
• 

  2.3 mg

  (per 285 g edible portion)

  Yatsugashira (corm, raw)
  × 1.7
• 

  0.1 mg

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 40
• 

  0.4 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 10
• 

  0.3 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 13.3