Cereals High in Vitamin E (γ-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Buckwheat noodles (wet form, raw)
  
  1.9 mg
• Parboiled grain
  
  1.9 mg
• Sorghum (milled grain, raw)
  
  1.5 mg
• Foxtail millet (glutinous cake)
  
  1.4 mg
• Dried buckwheat noodles (dry form, raw)
  
  1.3 mg
• Japanese barnyard millet (milled grain, raw)
  
  1.2 mg
• Corn (corn flour)
  
  0.8 mg
• Buckwheat noodles (wet form, boiled)
  
  0.8 mg
• Bread type rolls
  
  0.8 mg
• Nan
  
  0.7 mg
• Soft rolls
  
  0.7 mg
• Hardtack
  
  0.7 mg
• White table bread
  
  0.7 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.6 mg
• Corn (corn grits)
  
  0.5 mg
• Dried buckwheat noodles (dry form, boiled)
  
  0.5 mg
• Bread crumbs (dry form)
  
  0.5 mg
• Proso millet (milled grain, raw)
  
  0.5 mg
• Bread crumbs (semi-dry form)
  
  0.4 mg
• Bread crumbs (wet form)
  
  0.4 mg