Potatoes and Starches Low in Vitamin E (α-Tocopherols) (21st - 27th) (per 100 g edible portion)

• Yatsugashira (corm, boiled)
  
  1.1 mg
• Sweet potatoe (tuberous root, baked)
  
  1.3 mg
• Sweet potatoe (mushikiriboshi)
  
  1.3 mg
• Sweet potatoe (tuberous root, steamed)
  
  1.5 mg
• Potatoe (fried potato)
  
  1.5 mg
• Sweet potatoe (tuberous root, raw)
  
  1.6 mg
• Japanese yam (tuberous root, raw)
  
  4.1 mg