Vitamin E

[tope]

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d nako mo take ug vitamin e kay daghan kaayo falling hair...

[--Makoy--]

Sources of vitamin E

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:

* 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)