Vitamin E is present in human tissues and it is necessary for normal metabolism. It is found to be widely distributed in foods.
Much of the vitamin E in the diet comes from vegetable oils and products made from them, such as margarine and salad dressings.
Among vegetable oils, the content of vitamin E isomers differs vastly. Some vegetable oils such as olive, safflower and sunflower are rich in alpha-tocopherol, while other oils such as sesame seed, soybean, maize and rapeseed oil are rich in gamma-tocopherol.
Wheat germ oil is especially rich in vitamin E. While major sources of vitamin E in Japan are fish and shellfish.
Vitamin E also can be found in sweet corn, cashews, almonds and peanuts. Avocadoes are another good sources of vitamin E.
Sources of of vitamin E
