Fat-soluble antioxidant that protects cells from oxidative damage. Found in nuts and plant oils. FDA Daily Value: 15mg.
| # | Food | Vitamin E(mg) |
|---|---|---|
| 🥇 | Rice bran, crude | 4.92 |
| 🥈 | Noodles, flat, crunchy, Chinese restaurant | 3.29 |
| 🥉 | Rye flour, dark | 2.73 |
| 4 | Quinoa, uncooked | 2.44 |
| 5 | Wheat flour, white, tortilla mix, enriched | 1.64 |
| 6 | Wheat bran, crude | 1.49 |
| 7 | Rye flour, medium | 1.43 |
| 8 | Amaranth grain, uncooked | 1.19 |
| 9 | Wheat, hard red winter | 1.01 |
| 10 | Oat bran, raw | 1.01 |
| 11 | Wheat, hard red spring | 1.01 |
| 12 | Wheat, hard white | 1.01 |
| 13 | Wheat, soft red winter | 1.01 |
| 14 | Wheat, soft white | 1.01 |
| 15 | Triticale | 0.9 |
| 16 | Triticale flour, whole-grain | 0.9 |
| 17 | Rye grain | 0.85 |
| 18 | Noodles, chinese, chow mein | 0.83 |
| 19 | Rye flour, light | 0.83 |
| 20 | Wild rice, raw | 0.82 |
| 21 | Spelt, uncooked | 0.79 |
| 22 | Spaghetti, spinach, dry | 0.74 |
| 23 | Wheat flour, whole-grain (Includes foods for USDA's Food Distribution Program) | 0.71 |
| 24 | Oat flour, partially debranned | 0.7 |
| 25 | Quinoa, cooked | 0.63 |
| 26 | Wheat, KAMUT khorasan, uncooked | 0.61 |
| 27 | Rice flour, brown | 0.6 |
| 28 | Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program) | 0.6 |
| 29 | Barley, hulled | 0.57 |
| 30 | Barley flour or meal | 0.57 |
1–30 of 122 foods
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Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov