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Vitamin E, including tocotrienol and tocopherol, is fat soluble and protects lipids. Sources include wheat germ, seabuckthorn, nuts, seeds, whole grains, green leafy vegetables, kiwifruit, vegetable oil, and fish-liver oil. Alpha-tocopherol is the main form in which vitamin E is consumed.
Delicious and juicy, peaches contain more fiber, vitamin C and potassium than other stone fruits, dietitians say. Both the pulp and the peel show "high antioxidant and anti-inflammatory effects ...
“The freeze-drying process uses lower temperatures than traditional drying methods, which helps the fruit retain a higher percentage of vitamins, antioxidants and polyphenols,” explains Jaclyn ...
In nature, tocotrienols are present in many fruits and vegetables. [27] The oil palm fruit (Elaeis guineensis) is particularly high in tocotrienols, primarily gamma-tocotrienol, alpha-tocotrienol and delta-tocotrienol. Other cultivated plants high in tocotrienols includes rice, wheat, barley, rye and oat.
It is particularly rich in vitamin C (103% DV) and vitamin K (34% DV), has a moderate content of vitamin E (10% DV), with no other micronutrients in significant content. Gold kiwifruit has similar nutritional value to green kiwifruit, but contains higher vitamin C content (179% DV) and insignificant vitamin K content (table).
Cherries contain vitamin E, vitamin C and polyphenols, nutrients that may help reduce inflammation in the body. ... Look for packaged cooked beets where the prepared fruits and vegetables are sold ...
Vitamin E is a group of eight compounds related in molecular structure that includes four tocopherols and four tocotrienols. The tocopherols function as fat-soluble antioxidants which may help protect cell membranes from reactive oxygen species. Vitamin E is classified as an essential nutrient for humans.
This tropical fruit is high in antioxidants, vitamin C, potassium and fiber. Guava has a sweet-tart flavor that’s often compared to that of a strawberry or pear. It can be eaten raw, added to a ...