Vitamin E (δ-Tocopherols) Content of Cereals
(41 - 50)
0 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
0 mg
(per 15 g edible portion)
Corn (corn flour)
0 mg
(per 15 g edible portion)
Corn (corn grits)
0 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0 mg
(per 15 g edible portion)
Domyojiko
0 mg
(per 15 g edible portion)
Shiratamako
0 mg
(per 320 g edible portion)
Akumaki
0 mg
(per 60 g edible portion)
Rice cake
0 mg
(per 100 g edible portion)
Rice-koji
0 mg
(per 75 g edible portion)
Rice vermicelli (raw)
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