Vitamin E

Written by Gregg Ruais
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Studies show that Americans receive a vast majority of their vitamin E through fats and oils. Other common sources include vegetables, eggs, meats and fish. This vitamin is essential to maintaining body tissue, as it prevents the oxidation of vitamin A and fatty acids. On average, American men and women consume almost 100 percent of their recommended daily allowances of vitamin E.

Vitamin E Sources and Uses

Fortified cereals can become the backbone of a person's vitamin E intake. Some cereals provide people with well over 40 percent of their RDA of vitamin E per serving. A single serving of cereal is often described as one cup, or eight ounces, which is a fairly puny helping. Most people eat more than this at breakfast. Someone who eats two cups of vitamin E-fortified cereal in the morning has eaten about 80 percent of what he needs for the day.

Many varieties of nuts are high in vitamin E. Sunflower seeds, filberts, and almonds fall into this category. Roasted almonds, however, have considerably less vitamin E than raw almonds. Vitamins often leave foods when cooked.

Vitamin E is especially healthful to people's skin. Many skin care products are loaded with vitamin E, especially sunburn-soothing lotions. Some varieties of soap contain this vitamin. Many people use vitamin E capsules to treat scars and scrapes.


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