Vitamin E is an antioxidant mostly associated with aging. Do you know what fruits and veggies are rich in this nutrient?
Vitamin E is a fat soluble vitamin best known for being an antioxidant. It is believed to be beneficial in conditions associated with aging as it protects the skin from the sun’s harmful rays and prevents cell damage from free radicals. Vitamin E also plays a role in the formation of red blood cells (RBC) and helps the body to use vitamin K, and at lower levels, may help protect the heart.
A lack of vitamin E in the body can manifest in the form of digestive problems, especially malabsorption, liver or gallbladder conditions and tingling or loss of sensation in the upper and lower extremities. Taking high doses (beyond 400 IU) have been found to be harmful and may increase the risk of death. The adult RDA for vitamin E is 15 mg (22 IU).
Kiwi, Papaya and Avocado
The kiwi is an excellent source of vitamin C, a very good source of the blood cholesterol-lowering fiber and contains 1 mg of vitamin E per cup.
Avocados are rich in fiber, the fertility-promoting folate and 3 mg of vitamin E.
Every cup of papayas boasts of being an excellent source of vitamin C, a very good source of potassium and folate and its 3.40 mg of vitamin E.
Collard Greens, Brussels Sprouts and Tomatoes
Collard greens, Brussels sprouts and tomatoes are excellent sources of vitamins A, C and K. Both leafy greens are also blushing in manganese, folate and fiber, plus the collard greens contain 222 mg of calcium. One cup of collard greens can supply the body with 1.67 mg of Vitamin E, and Brussels sprouts, 1.33 mg.
Tomatoes are very good sources of molybdenum, manganese, potassium and chromium, a mineral which helps lower blood sugar levels and increase good cholesterol levels. The vitamin E found in every cup of tomatoes is about 1 mg.
Turnip Greens, Spinach, Mustard Greens and Swiss Chard
Vegetables are some of the highest sources of vitamin E. If you’re looking for the highest sources in vegetables, reach for the leafy greens. For every cup of mustard greens, 2.81 mg of vitamin E can be found, 2.48 mg for turnip greens, 3.74 mg for spinach and the Swiss chard, 3.31 mg. Don’t forget that all these leafy greens also contains the longest list of essential nutrients that our body needs not only to survive but more importantly keep us healthy and protects us from various diseases and conditions.
