Foods high in Vitamin E (Canadian (CNF))

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 1901–1950 of 3,831 foods

#	Food	Category	Per 100 g	% DV
1901	Turkey, hen, meat and skin, roasted	Poultry Products	0.35 mg	2%
1902	Turkey, broiler, meat only, raw	Poultry Products	0.35 mg	2%
1903	Turkey, broiler, meat and skin, roasted	Poultry Products	0.35 mg	2%
1904	Turkey, all classes, meat only, raw	Poultry Products	0.35 mg	2%
1905	Turkey, all classes, meat and skin, raw	Poultry Products	0.35 mg	2%
1906	Yam, boiled, drained or baked, salt added	Vegetables and Vegetable Products	0.34 mg	2%
1907	Pork, cured, ham, slice, bone-in, separable lean and fat, unheated	Pork Products	0.34 mg	2%
1908	Game meat, native, caribou (reindeer), heart, boiled	Lamb, Veal and Game	0.34 mg	2%
1909	Turkey, light or dark meat, smoked, cooked, with skin, bone removed	Poultry Products	0.34 mg	2%
1910	Sauce, chili, peppers, hot, chili, immature green, canned	Soups, Sauces and Gravies	0.34 mg	2%
1911	Soup, tomato, canned, condensed, reduced sodium	Soups, Sauces and Gravies	0.34 mg	2%
1912	Veal, grain-fed, shoulder, blade steak, lean, braised	Lamb, Veal and Game	0.34 mg	2%
1913	Candies, bars, Kit Kat wafer bar	Sweets	0.34 mg	2%
1914	Roll, dinner, rye	Baked Products	0.34 mg	2%
1915	Danish pastry, fruit (apple, raisin, lemon, raspberry)	Baked Products	0.34 mg	2%
1916	Bagel, cinnamon-raisin, toasted	Baked Products	0.34 mg	2%
1917	Game meat, goat, roasted	Lamb, Veal and Game	0.34 mg	2%
1918	Veal, rib, lean and fat, braised	Lamb, Veal and Game	0.34 mg	2%
1919	Yam, boiled, drained or baked	Vegetables and Vegetable Products	0.34 mg	2%
1920	Vegetables, mixed, canned, solids and liquid	Vegetables and Vegetable Products	0.34 mg	2%
1921	Soybeans, mature seeds, sprouted, bean sprouts, stir-fried, no fat added	Vegetables and Vegetable Products	0.34 mg	2%
1922	Pork, side ribs centre cut (spareribs), lean and fat, simmered, roasted	Pork Products	0.34 mg	2%
1923	Pork, cured, back bacon, grilled	Pork Products	0.34 mg	2%
1924	Jackfruit, raw	Fruits and fruit juices	0.34 mg	2%
1925	Soup, tomato, canned, condensed	Soups, Sauces and Gravies	0.34 mg	2%
1926	Turkey, all classes, ground, cooked	Poultry Products	0.34 mg	2%
1927	Turkey, all classes, meat and skin, roasted	Poultry Products	0.34 mg	2%
1928	Cheese, processed food, swiss, loaf	Dairy and Egg Products	0.34 mg	2%
1929	Chicken, broiler, breast, skinless, boneless, meat, braised	Poultry Products	0.33 mg	2%
1930	Pasta mix, classic beef, unprepared	Mixed Dishes	0.33 mg	2%
1931	Fast foods, entree, chicken, breaded and fried, drumstick, meat and skin with breading	Fast Foods	0.33 mg	2%
1932	Fast foods, entree, chicken, breaded and fried, drumstick, meat only, skin and breading removed	Fast Foods	0.33 mg	2%
1933	Chicken, broiler, breast, meat, cooked, rotisserie, with seasoning	Poultry Products	0.33 mg	2%
1934	Pork, cured, ham, shank, bone-in, separable lean and fat, heated, roasted	Pork Products	0.33 mg	2%
1935	Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted	Pork Products	0.33 mg	2%
1936	Pork, cured, ham, rump, bone-in, separable lean only, heated, roasted	Pork Products	0.33 mg	2%
1937	Pork, cured, ham, rump, bone-in, separable lean and fat, heated, roasted	Pork Products	0.33 mg	2%
1938	Beef, loin, strip loin (new york) steak, boneless, lean, cooked, broiled	Beef Products	0.33 mg	2%
1939	Beef, hip, inside (top) round steak, boneless, lean and fat, 3mm (1/8") trim, raw	Beef Products	0.33 mg	2%
1940	Game meat, native, ringed seal, brain, raw	Lamb, Veal and Game	0.33 mg	2%
1941	Turkey, light or dark meat, smoked, cooked, skin and bone removed	Poultry Products	0.33 mg	2%
1942	Candies, Starburst fruit chews	Sweets	0.33 mg	2%
1943	Bread, rye	Baked Products	0.33 mg	2%
1944	Bagel, oat bran	Baked Products	0.33 mg	2%
1945	Fish, tuna, light, canned in water, drained, unsalted	Finfish and Shellfish Products	0.33 mg	2%
1946	Fish, tuna, light, canned in water, drained, salted	Finfish and Shellfish Products	0.33 mg	2%
1947	Peas and carrots, canned, solids and liquid	Vegetables and Vegetable Products	0.33 mg	2%
1948	Okra (gumbo), frozen, unprepared	Vegetables and Vegetable Products	0.33 mg	2%
1949	Pork, cured, bacon bits, cooked	Pork Products	0.33 mg	2%
1950	Pork, liver, raw	Pork Products	0.33 mg	2%

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Foods high in Vitamin E (Canadian (CNF))

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