Vegetarian foods high in Vitamin E (USDA SR Legacy)

This ranking tells you where vitamin E concentrates in food, but not whether you need extra beyond what you eat. Your body stores vitamin E in fat tissue, so deficiency is rare in the developed world. The table below shows you which foods deliver the most per 100 g; a way to make intentional choices if you want more.

Vitamin E lives in oils, seeds, and nuts because it protects the fats in those foods from going rancid. One caveat: heat and storage both reduce vitamin E content, so a food's ranking here may overstate what survives to your plate.

FDA daily value: 15 mg

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Showing 1951–2000 of 2,982 foods

#	Food	Category	Per 100 g	% DV
1951	English muffins, whole grain white	Baked Products	0.25 mg	2%
1952	Pancakes, plain, reduced fat	Baked Products	0.25 mg	2%
1953	Cheese, parmesan, shredded	Dairy and Egg Products	0.25 mg	2%
1954	Macaroni and cheese, frozen entree	Meals, Entrees, and Side Dishes	0.25 mg	2%
1955	Shake, fast food, vanilla	Beverages	0.25 mg	2%
1956	Cheese, blue	Dairy and Egg Products	0.25 mg	2%
1957	Cheese, Mexican blend	Dairy and Egg Products	0.25 mg	2%
1958	Cream, fluid, half and half	Dairy and Egg Products	0.25 mg	2%
1959	Cheese, mexican, queso cotija	Dairy and Egg Products	0.25 mg	2%
1960	Yogurt parfait, lowfat, with fruit and granola	Fast Foods	0.25 mg	2%
1961	Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)	Nut and Seed Products	0.25 mg	2%
1962	Seeds, sesame seed kernels, toasted, without salt added (decorticated)	Nut and Seed Products	0.25 mg	2%
1963	Seeds, sesame seeds, whole, dried	Nut and Seed Products	0.25 mg	2%
1964	Salad dressing, blue or roquefort cheese, low calorie	Fats and Oils	0.25 mg	2%
1965	Seeds, sesame seed kernels, toasted, with salt added (decorticated)	Nut and Seed Products	0.25 mg	2%
1966	Orange peel, raw	Fruits and Fruit Juices	0.25 mg	2%
1967	Yellow rice with seasoning, dry packet mix, unprepared	Meals, Entrees, and Side Dishes	0.25 mg	2%
1968	Potato flour	Vegetables and Vegetable Products	0.25 mg	2%
1969	Lemon peel, raw	Fruits and Fruit Juices	0.25 mg	2%
1970	Babyfood, banana no tapioca, strained	Baby Foods	0.25 mg	2%
1971	Bread, white, commercially prepared, toasted	Baked Products	0.24 mg	2%
1972	Bread, reduced-calorie, wheat	Baked Products	0.24 mg	2%
1973	Snacks, CLIF BAR, mixed flavors	Snacks	0.24 mg	2%
1974	Bagels, whole grain white	Baked Products	0.24 mg	2%
1975	Babyfood, vegetables, mix vegetables strained	Baby Foods	0.24 mg	2%
1976	Cheese, mexican, queso asadero	Dairy and Egg Products	0.24 mg	2%
1977	Cheese, edam	Dairy and Egg Products	0.24 mg	2%
1978	Soup, cream of mushroom, canned, prepared with equal volume water	Soups, Sauces, and Gravies	0.24 mg	2%
1979	Cake, sponge, commercially prepared	Baked Products	0.24 mg	2%
1980	Bread, wheat, toasted	Baked Products	0.24 mg	2%
1981	Babyfood, plums, bananas and rice, strained	Baby Foods	0.24 mg	2%
1982	Cheese, brie	Dairy and Egg Products	0.24 mg	2%
1983	Beverages, Horchata, as served in restaurant	Beverages	0.24 mg	2%
1984	Soup, ramen noodle, dry, any flavor, reduced fat, reduced sodium	Soups, Sauces, and Gravies	0.24 mg	2%
1985	Cereals, whole wheat hot natural cereal, cooked with water, with salt	Breakfast Cereals	0.24 mg	2%
1986	Cereals, whole wheat hot natural cereal, cooked with water, without salt	Breakfast Cereals	0.24 mg	2%
1987	Cheese, gouda	Dairy and Egg Products	0.24 mg	2%
1988	Cheese, port de salut	Dairy and Egg Products	0.24 mg	2%
1989	Rutabagas, cooked, boiled, drained, with salt	Vegetables and Vegetable Products	0.24 mg	2%
1990	SUBWAY, SUBWAY CLUB sub on white bread with lettuce and tomato	Fast Foods	0.24 mg	2%
1991	Nuts, coconut meat, raw	Nut and Seed Products	0.24 mg	2%
1992	Wheat, KAMUT khorasan, cooked	Cereal Grains and Pasta	0.24 mg	2%
1993	Papaya nectar, canned	Fruits and Fruit Juices	0.24 mg	2%
1994	Wild rice, cooked	Cereal Grains and Pasta	0.24 mg	2%
1995	Snacks, banana chips	Snacks	0.24 mg	2%
1996	Gourd, dishcloth (towelgourd), cooked, boiled, drained, with salt	Vegetables and Vegetable Products	0.24 mg	2%
1997	Rutabagas, cooked, boiled, drained, without salt	Vegetables and Vegetable Products	0.24 mg	2%
1998	Gourd, dishcloth (towelgourd), cooked, boiled, drained, without salt	Vegetables and Vegetable Products	0.24 mg	2%
1999	Apples, raw, red delicious, with skin (Includes foods for USDA's Food Distribution Program)	Fruits and Fruit Juices	0.24 mg	2%
2000	Cookies, vanilla wafers, lower fat	Baked Products	0.23 mg	2%

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Vegetarian foods high in Vitamin E (USDA SR Legacy)

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