Vitamin E (γ-Tocopherols) Content of Cereals
(31 - 40)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
0.1 mg
(per 15 g edible portion)
Corn (corn grits)
1.3 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0.1 mg
(per 10 g edible portion)
Bread crumbs (dry form)
0.1 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
-
(per 10 g edible portion)
Bread crumbs (wet form)
0.4 mg
(per 100 g edible portion)
Pizza crust
0.1 mg
(per 36 g edible portion)
Raisin bread
0.5 mg
(per 150 g edible portion)
Sekihan
0.4 mg
(per 130 g edible portion)
English muffins
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