(site begins Jan.15,2007)
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 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.
The actual content of Vitamin E for rich sources is stated in the following list:[2]
- 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)
