Vitamin E is vital to keeping healthy and preventing various diseases. It can be found in a wide variety of foods, and the best way to consume this vitamin is through a healthy diet. Deficiency is rare, and overdosing by using supplements is a danger.
Vitamin E is a family of fat-soluble compounds. “It occurs naturally in eight different forms, including four tocopherols (alpha, beta, gamma and delta) and four tocotrienols. Alpha tocopherol is the most common and most potent form of the vitamin,” Elizabeth Somer, registered dietitian and author of “The Essential Guide to Vitamins and Minerals,” told Live Science.
Good dietary sources of vitamin E include nuts such as almonds, peanuts and hazelnuts, and vegetable oils such as sunflower, wheat germ, safflower, corn and soybean oils, according to the U.S. National Library of Medicine (NLM). Sunflower seeds and green leafy vegetables such as spinach and broccoli also contain vitamin E.