Vitamin E (β-Tocopherols) Content of Foods (221 - 230)

0.4 mg

(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
0.1 mg

(per 80 g edible portion)
Potatoe (fried potato)
-

(per 10 g edible portion)
Corn (cornflakes)
0 mg

(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
-

(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
-

(per 15 g edible portion)
Corn (corn meal)
-

(per 20 g edible portion)
Corn (whole grain, raw)
0.3 mg

(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0.1 mg

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
-

(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)

< 1 … 23 … 132 >