The amount of Potatoes and Starches that contain 5.5 mg of Vitamin E (α-Tocopherols) (21 - 26)

• 

  0.5 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 11
• 

  0.7 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 7.9
• 

  1.9 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 2.9
• 

  1.7 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 3.2
• 

  0.1 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 55
• 

  0.1 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 55