Cereals Low in Vitamin E (β-Tocopherols) (121st - 138th) (per 100 g edible portion)

• Rye (whole flour)
  
  0.3 mg
• Rye (flour)
  
  0.3 mg
• Wheat flour (medium flour, second grade)
  
  0.4 mg
• Chinese style instant cup noodles (dried by frying)
  
  0.4 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  0.4 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0.4 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  0.4 mg
• Wheat flour (hard flour, whole)
  
  0.5 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.5 mg
• Wheat gluten (textured type)
  
  0.5 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  0.6 mg
• Wheat, Whole grain (imported, soft, raw)
  
  0.6 mg
• Wheat, Whole grain (imported, hard, raw)
  
  0.6 mg
• Wheat flour (soft flour, second grade)
  
  0.6 mg
• Wheat gluten (powdered type)
  
  1.1 mg
• Wheat gluten (paste type)
  
  1.1 mg
• Amaranth (whole grain, raw)
  
  2.3 mg
• Wheat germ
  
  10.8 mg