Table 1.
Contribution of commonly consumed foods to vitamin E dietary intake.
| Food categories | Consumption (g/day) | α-TE (mg/kg) | Total tocopherol content (mg/kg) | Intake of vitamin E (mg/day) | Percent of total intake of vitamin E (%) |
|---|---|---|---|---|---|
| Cereal | 377.00 | 4.92 | 9.90 | 1.85 | 18.45 |
| Coarse cereals | 28.00 | 7.49 | 21.73 | 0.21 | 2.09 |
| Potato | 36.00 | 1.86 | 3.10 | 0.07 | 0.67 |
| Bean | 11.00 | 21.29 | 183.49 | 0.23 | 2.33 |
| Vegetable | 269.00 | 3.56 | 5.55 | 0.96 | 9.53 |
| Fruit | 41.00 | 4.66 | 8.20 | 0.19 | 1.90 |
| Nut | 4.00 | 50.08 | 165.53 | 0.20 | 1.99 |
| Vegetable oil | 37.00 | 128.55 | 642.01 | 4.76 | 46.76 |
| Meat | 104.00 | 6.15 | 8.71 | 0.64 | 6.36 |
| Egg | 33.00 | 12.68 | 19.48 | 0.42 | 4.16 |
| Milk | 66.00 | 1.38 | 1.70 | 0.09 | 0.90 |
| Aquatic products | 45.00 | 12.25 | 22.35 | 0.55 | 5.48 |
| Total | 10.17 | 100.00 |
Data on consumption of various types of foods are from the United States Department of Agriculture (USDA), the 2020 China Statistical Yearbook, and the China Population Nutrition and Health Status Monitoring Report.