Nutrient Food Sources
Vitamin E (Tocopherol)
Vitamin E works as an antioxidant in cell membranes, boosts immunity, is important for skin health and many other functions in the body. A high intake of wheat bran, alcohol or certain fats may reduce absorption of vitamin E.
| Food Sources of vitamin E | Amount (mg/100g) |
| Almonds | 23.3 |
| Avocado | 3.2 |
| Aubergine | 5.5 |
| Blackberries | 2.4 |
| Blackcurrants | 1 |
| Brazil nuts | 7.2 |
| Broccoli | 1.3 |
| Brussel sprouts | 1 |
| Butter | 1.8 |
| Chickpeas | 1.5 |
| Egg | 1.1 |
| Hazelnuts | 25 |
| Kale | 1.7 |
| Mango | 1 |
| Mint | 5 |
| Olives | 1.9 |
| Parsley | 1.7 |
| Peanuts | 10 |
| Pilchard | 2.6 |
| Pine nuts | 13.6 |
| Salmon | 2.2 |
| Sardine | 3 |
| Spinach | 1.7 |
| Sunflower oil | 49.22 |
| Sunflower seeds | 37.7 |
| Tomato | 1.2 |
| Walnuts | 3.8 |
| Watercress | 1.5 |
| Wheat germ | 22 |
Source: McCance and Widdowson’s The Composition of Foods (6th Edition)