The amount of Potatoes and Starches that contain 5.5 mg of Vitamin E (α-Tocopherols)
1.9 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
×
2.9
1.2 mg
(per 80 g edible portion)
Potatoe (fried potato)
×
4.6
3.6 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
×
1.5
0.4 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
×
13.8
2.8 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
×
2
3.1 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
×
1.8
2.3 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
×
2.4
0.1 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
×
55
0.4 mg
(per 75 g edible portion)
Satoimo (corm, raw)
×
13.8
0.3 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
×
18.3
<
1
2
>