The amount of Potatoes and Starches that contain 900 mg of Vitamin E (α-Tocopherols)
1.9 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
×
474
1.2 mg
(per 80 g edible portion)
Potatoe (fried potato)
×
750
3.6 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
×
250
0.4 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
×
2250
2.8 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
×
321
3.1 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
×
290
2.3 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
×
391
0.1 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
×
9000
0.4 mg
(per 75 g edible portion)
Satoimo (corm, raw)
×
2250
0.3 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
×
3000
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