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.
Source of of vitamin E
Nutrition is a science, a field of knowledge composed of organized facts. The study includes in areas, such as clinical nutrition, community nutrition, public health and food policy and food science. Nutrition too is a science of how the body use food. Nutrition is life. The science of nutrition helps us improve our food choices by identifying the amounts of nutrients we need, the best food sources of those nutrients, and the other components in foods that may be helpful or harmful.
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