 |
In foods, the most abundant sources of vitamin E are vegetable oils such as palm oil, sunflower, corn, soybean and olive oil. Nuts, sunflower seeds, seabuckthorn berries and kiwi fruit, and wheat germ are also good sources.
Other sources of vitamin E are whole grains, fish, peanut butter, and green leafy vegetables.
Fortified breakfast cereals are also an important source of vitamin E in the United States.
Although originally extracted from wheat germ oil, most natural vitamin E supplements are now derived from vegetable oils, usually soybean oil.
- Wheat germ oil (215.4 mg/100 g)
- Sunflower oil (55.8 mg/100 g)
- Hazelnut (26.0 mg/100 g)
- Walnut oil (20.0 mg/100 g)
- Peanut oil (17.2 mg/100 g)
- Soybean oil (14.6 mg/100 g)
- Olive oil (12.0 mg/100 g)
- Peanut (9.0 mg/100 g)
- Pollard (2.4 mg/100 g)
- Corn (2.0 mg/100 g)
- Asparagus (1.5 mg/100 g)
- Oats (1.5 mg/100 g)
- Soybean (1.2 mg/100 g)
- Chestnut (1.2 mg/100 g)
- Coconut (1.0 mg/100 g)
- Tomatoes (0.9 mg/100 g)
- Carrots (0.6 mg/100 g)
|
|
