Vitamin E content of foods
1979
McLaughlin, P.J. | Weihrauch, John L.
USDA tables of the vitamin E content in foods are presented. Tables include meat and animal products; plant and plant products; and processed, mixed, and miscellaneous foods. Sources of vitamin E and factors affecting its content in certain foods are discussed. Vitamin E is an essential nutrient and recommended dietary allowances have been established. Eight forms of vitamin E occur naturally in foods; alpha-tocopherol appears the most biologically active form. Many plant oils and some fish oils have very high levels of the vitamin E. The vitamin E content in foods can be changed by heating, storage, processing, and refining.
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Библиографическая информация
Эту запись предоставил National Agricultural Library