| Vitamin E |
Nuts, seeds, some oils, and green leafy vegetables |
Wheat germ, sunflower seeds, almonds, spinach, kiwifruit, mango, tomatoes |
Broccoli, spinach, and zucchini lead to a significant decrease in α-tocopherol; however, there was a trend toward higher retention of α-tocopherol in cooked rather than raw vegetables. |
| Vitamin C |
Citrus fruits and vegetables |
Red pepper, orange, grapefruit, kiwifruit, green pepper broccoli, strawberries, tomatoes, cantaloupe, potatoes |
Broccoli and peppers decreased by at least 10% |
| Vitamin A |
Leafy green, orange, and yellow vegetables, some fruits |
Carrots, broccoli, cantaloupe, squash, tomato |
Carrots increased by six times |
| Chlorophyll |
Green vegetables |
Kale, spinach |
Broccoli was reduced by at least 16% |
| WFPB: whole-food, plant-based |
