Vitamin E (β-Tocopherols) Content of Cereals (21 - 30)

-

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
0.2 mg

(per 97 g edible portion)
Japanese style instant cup noodles (dried by frying)
0.2 mg

(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0.4 mg

(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
0.4 mg

(per 180 g edible portion)
Udon (dry form, raw)
0.4 mg

(per 175 g edible portion)
Udon (wet form, raw)
0.1 mg

(per 45 g edible portion)
Croissants
-

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
-

(per 15 g edible portion)
Wheat flour (hard flour, first grade)
-

(per 15 g edible portion)
Wheat flour (medium flour, first grade)

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