Food Sources Of Vitamin E

Foods rich in vitamin E include: squeezed vegetable oil (see below for specific types), fruits and vegetables, nuts, lean meat, milk, eggs, citrus peels, etc. Fruits and vegetables include kiwi, spinach, cabbage, cabbage, kale, lettuce, sweet potato, and yam. Nuts include almonds, hazelnuts and walnuts.

Squeezed vegetable oils include sunflower seeds, sesame, corn, olives, peanuts, camellia, etc. In addition, safflower, soybean, cottonseed, wheat germ, and cod liver oil all have a certain content of vitamin E. The most abundant is wheat germ. Initially, most natural vitamin E is extracted from wheat germ oil, usually from rape oil and soybean oil.