Monday, June 20, 2022

Food sources of vitamin E

Vitamin E is a fat-soluble vitamin with several forms. Vitamin E is a fat-soluble compound with antioxidant properties. Its main role is to scavenging loose electrons—so-called “free radicals”—that can damage cells.

Free radicals can cause oxidative stress, which is a process that triggers cellular damage and aging. Vitamin E also enhances immune function and prevents clots from forming in heart arteries. Adequate vitamin E levels are essential for the body to function normally.

Vitamin E is found naturally in some foods, added to others, and available as a dietary supplement. Nuts, seeds, and some oils tend to contain the most vitamin E per serving. Some dark green vegetables, a few fruits, and some types of seafood also contain vitamin E.

Food sources of vitamin E include: wheat germ oil (135% DV per serving), sunflower, safflower, and soybean oil, sunflower seeds (66% DV per serving), almonds (48% DV per serving), peanuts, peanut butter, hazelnut oil (43% DV per serving), beet greens, collard greens, spinach, pumpkin, red bell pepper, asparagus, spinach, Swiss chard, mango, avocado, abalone (23% DV per serving)

Many manufacturers now fortify cereals and meal replacements with vitamin E. Vitamin E is widespread in foods. As a result, it is unlikely to become deficient unless nutrient absorption is impaired.

People who have digestive disorders or do not absorb fat properly (e.g., pancreatitis, cystic fibrosis, celiac disease) can develop a vitamin E deficiency.
Food sources of vitamin E

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