Vitamin e content of foods
McLaughlin, P.J.; Weihrauch, J.L.
Journal of the American Dietetic Association 75(6): 647-665
1979
ISSN/ISBN: 0002-8223 PMID: 389993 Document Number: 60
Compilations of available data on vitamin E levels in human foods distinguish groups of good and poor sources of the vitamin. Most plant oils and some fish oils have very high levels of vitamin E. Most grains, nuts, and seeds are high. The beans, peas, and vegetables have moderate to low amounts, and the fruits are low in vitamin E. With the exceptions of some fish tissues, animal products do not contain much vitamin E. Low levels are the general rule for convenience foods. The vitamin E contents in foods can be changed by heating, storage, refining, and other kinds of processing. Levels vary with cultivar and growth conditions for plants or with feed for animals. The biologic activity of vitamin E in different foods depends on the proportions of the different forms of the vitamin present in each food.
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