Potatoes and Starches High in Vitamin E (α-Tocopherols) (1st - 20th) (per 100 g edible portion)

• Japanese yam (tuberous root, raw)
  
  4.1 mg
• Sweet potatoe (tuberous root, raw)
  
  1.6 mg
• Potatoe (fried potato)
  
  1.5 mg
• Sweet potatoe (tuberous root, steamed)
  
  1.5 mg
• Sweet potatoe (mushikiriboshi)
  
  1.3 mg
• Sweet potatoe (tuberous root, baked)
  
  1.3 mg
• Yatsugashira (corm, boiled)
  
  1.1 mg
• Yatsugashira (corm, raw)
  
  1 mg
• Satoimo (corm, frozen)
  
  0.7 mg
• Mizuimo (corm, boiled)
  
  0.6 mg
• Mizuimo (corm, raw)
  
  0.6 mg
• Satoimo (corm, raw)
  
  0.6 mg
• Satoimo (corm, boiled)
  
  0.5 mg
• White yam (tuberous root, raw)
  
  0.4 mg
• Chinese yam, Ichoimo (tuberous root, raw)
  
  0.3 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.2 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  0.2 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0.2 mg
• Potatoe (dehydrated mashed potato)
  
  0.2 mg
• Konjac (fine powder)
  
  0.2 mg