Vitamin E (β-Tocopherols) Content of Potatoes and Starches
(11 - 20)
Tr
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
0 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
0 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
0 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
0 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
0 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
0 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
0 mg
(per 75 g edible portion)
Satoimo (corm, raw)
0 mg
(per 45 g edible portion)
Konjac (noodles)
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