Food sources of vitamin E

The sources of food that contain vitamin E are as follows:

Fortified breakfast cereals, fruit juices, margarine, and spreads. Fortified means that vitamins have been added to the food. Check the Nutrition Fact Panel on the food label.

Green leafy vegetables (such as spinach and broccoli)
Sunflower seeds.

Nuts

Vegetable oils
Vitamin E is an antioxidant that protects body tissue from damage caused by substances called free radicals. Free radicals can harm cells, tissues, and organs. They are believed to play a role in certain conditions related to aging.
The body also needs vitamin E to help keep the immune system strong against viruses and bacteria.
Vitamin E is also important in the formation of red blood cells and it helps the body use vitamin K. It also helps widen blood vessels and keep blood from clotting inside them.
Cells use vitamin E to interact with each other and carry out many important functions.
Whether vitamin E can prevent cancer, heart disease, dementia, liver disease, and stroke is still not known.
Eating vitamin E in foods is not risky or harmful. In supplement form, however, high doses of vitamin E might increase the risk for bleeding and serious bleeding in the brain.
High levels of vitamin E may also increase the risk of birth defects.

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