Vitamin E content of foods.

Tables showing representative values for the vitamin E content of human foods have been developed from all the available reliable information. These tables cover animal products, plant products, fats and oils, baked products, infant foods, and mixed dishes. The effects on vitamin E content are discussed for heating and storage of dairy products, grains, vegetables, and plant oils; for the refining of plant oils; and for the processing and baking of grain products. Causes of variation in vitamin E levels are presented and the distribution of the different forms of vitamin E in foods is shown. The biologic activities of these forms are used to calculate approximate vitamin activity values of representative foods.

• Publication year

  1979

• Venue

  Journal of the American Dietetic Association

• Publication date

  1979-12-01

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1016/s0002-8223(21)05428-6PMID 389993
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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