Vitamin E is one of the most important fat-soluble vitamins, providing the body with a large set of antioxidants that protect the body from many diseases.
Where is vitamin E in vegetables?
- Sweet red pepper (raw): each 100g of sweet red pepper = 1.6 mg of vitamin E (11% of daily need).
- Green kale (raw): every 100 grams of green kale = 2.9 mg of vitamin E (19% of the daily requirement).
- Green beet (cooked): every 100 grams of green beet = 1.8 mg of vitamin E (12% of daily need).
- Pumpkin (cooked): every 100 grams of pumpkin = 1.3 free of vitamin E (9% of the daily requirement).
- Broccoli (cooked): every 100 broccoli = 1.5 mg of vitamin E (10% of daily need).
- Mustard (cooked): every 100 grams of mustard = 1.8 free of vitamin E (12% of the daily requirement).
- Asparagus (cooked): every 100 grams of asparagus = 1.5 area of vitamin E (10% of the daily requirement).
- Power(Raw): every 100 grams of power = 1.9 free of vitamin E (13% of the daily requirement).
- Spinach (raw): every 100 grams of spinach = 2 mg of vitamin E (14% of daily need).
The benefits of vitamin E:
- 1. maintains healthy skin.
- 2-works to strengthen and grow hair.
- 3. to ensure stronger eye health.
- 4 - alleviates the effects of premenstrual syndrome.
- Dosage of vitamin E by dental category
- From 0 to 6 months: 4 mg per day.
- From 7 months to 12 months: 5 free every day.
- From 1 year to 3 years: 6 free every day.
- From 4 to 8 years: 7 mg per day.
- From 9 to 13 years: 11 mg per day.
- Over 14 years: 15 mg per day.
- Foster ladies: 19 mg per day.