Dietary Sources of Vitamin E

Dietary Sources of Vitamin E

Cereals & milk products :
Whole meal bread, 2 slices – 1.5 mg
2 heaped tablespoon wheat germ – 3.6 mg
Brown rice boiled (160 gm ) – 0.5 mg 1/2 pint whole milk – 0.08 mg
1 egg – 0.6 mg
Fats & Oils :
2 tablespoon ghee(30gm) – 1 mg
1 table spoon sunflower oil – 10 mg
2 table spoon cod liver oil – 2 mg
Butter (10gm) – 0.2 mg
Fruits & Nuts :
1 apple – 0.4 mg
1 banana – 0.3 mg
1 orange – 0.3 mg
20 almonds – 4.8 mg
30 peanuts – 3.3 mg
Vegetables, Meat & Fish :
2 tomatoes – 1.8 mg
Sweet potato, boiles (150gm) – 6.5 mg
Baked Beans (200gm) – 1.6 mg
Liver(90gm) – 0.3 mg
Kidney (75gm) – 0.3 mg
Sardines (70gm) – 0.3 mg
Tuna (100gm) – 0.5 mg
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