Food Sources

Vitamin E is found in various forms in both animal and plant foods. The richest food sources of vitamin E are cold pressed vegetable oils, particularly wheatgerm oil, nuts and seeds. Other sources include spinach, kale, sweet potatoes, yams, egg yolk, liver, soya beans, asparagus and dairy products such as butter and milk. Frying, processing, bleaching, milling and freezing foods will remove some of thevitamin E content. Overall, up to 55% can be lost through cooking (Wahlqvist et al 2002).

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