Vitamin E (γ-Tocopherols) Content of Potatoes and Starches
(11 - 20)
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 33 g edible portion)
Sweet potatoe (mushikiriboshi)
0 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
0 mg
(per 45 g edible portion)
Konjac (noodles)
0 mg
(per 120 g edible portion)
Konjac (block, made from corm)
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