Cereals Low in Vitamin E (β-Tocopherols) (101st - 120th) (per 100 g edible portion)

• Wheat flour (medium flour, first grade)
  
  0.2 mg
• Wheat flour (hard flour, first grade)
  
  0.2 mg
• Wheat flour (hard flour, second grade)
  
  0.2 mg
• Croissants
  
  0.2 mg
• Udon (wet form, raw)
  
  0.2 mg
• Udon (dry form, raw)
  
  0.2 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.2 mg
• Okinawa noodles (wet form, raw)
  
  0.2 mg
• Japanese style instant cup noodles (dried by frying)
  
  0.2 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.2 mg
• Chio tzu pastry
  
  0.2 mg
• Pizza crust
  
  0.2 mg
• Bread crumbs (wet form)
  
  0.2 mg
• Bread crumbs (semi-dry form)
  
  0.2 mg
• Bread crumbs (dry form)
  
  0.2 mg
• Dried buckwheat noodles (dry form, raw)
  
  0.2 mg
• Hardtack
  
  0.3 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  0.3 mg
• Precooked Chinese noodles (dried by frying)
  
  0.3 mg
• Precooked Chinese noodles (dried by hot air)
  
  0.3 mg