Table 2:
Selected dietary sources of vitamin E (alpha-tocopherol)
| Food and recommended intake | Alpha-tocopherol content in mg per serving | Percent daily value |
|---|---|---|
| Wheat germ oil, 1 tablespoon | 20.3 | 100 |
| Sunflower seeds, dry roasted, 1 ounce | 7.4 | 37 |
| Almonds, dry roasted, 1 ounce | 6.8 | 34 |
| Sunflower oil, 1 tablespoon | 5.6 | 28 |
| Safflower oil, 1 tablespoon | 4.6 | 25 |
| Hazelnuts, dry roasted, 1 ounce | 4.3 | 22 |
| Peanut butter, 2 tablespoons | 2.9 | 15 |
| Peanuts, dry roasted, 1 ounce | 2.2 | 11 |
| Corn oil, 1 tablespoon | 1.9 | 10 |
| Spinach, boiled, ½ cup | 1.9 | 10 |
| Broccoli, chopped, boiled, ½ cup | 1.2 | 6 |
| Soybean oil, 1 tablespoon | 1.1 | 6 |
| Kiwifruit, 1 medium | 1.1 | 6 |
| Mango, sliced, ½ cup | 0.7 | 4 |
| Tomato, raw, 1 medium | 0.7 | 4 |
| Spinach, raw, 1 cup | 0.6 | 3 |
Adapted from: United States Department of Agriculture (USDA), Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25.8