Vitamin E (δ-Tocopherols) Content of Foods
(1231 - 1240)
0 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
0 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
0 mg
(per 45 g edible portion)
Konjac (noodles)
0 mg
(per 120 g edible portion)
Konjac (block, made from corm)
0 mg
(per 250 g edible portion)
Konjac (block, made from fine powder)
0 mg
(per 18 g edible portion)
Konjac (fine powder)
0 mg
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
0 mg
(per 10 g edible portion)
Rye (flour)
0 mg
(per 15 g edible portion)
Rye (whole flour)
0 mg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
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