Question

Sources of vitamin E.​

Answer 1

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Vegetable oils, liver, green vegetables and tomato.

Answer 2

Answer:

Hey mate here is your answer....

. Wheat Germ Oil — 135% DV per serving

1 tablespoon: 20 mg (135% DV)

100 grams: 149 mg (996% DV)

2. Sunflower Seeds — 66% DV per serving

1 ounce: 10 mg (66% DV)

100 grams: 35 mg (234% DV)

3. Almonds — 48% DV per serving

1 ounce: 7.3 mg (48% DV)

100 grams: 26 mg (171% DV)

4. Hazelnut Oil — 43% DV per serving

1 tablespoon: 6.4 mg (43% DV)

100 grams: 47 mg (315% DV)

5. Mamey Sapote — 39% DV per serving

Half a fruit: 5.9 mg (39% DV)

100 grams: 2.1 mg (14% DV)

6. Sunflower Oil — 37% DV per serving

1 tablespoon: 5.6 mg (37% DV)

100 grams: 41 mg (274% DV)

7. Almond Oil — 36% DV per serving

1 tablespoon: 5.3 mg (36% DV)

100 grams: 39 mg (261% DV)

8. Hazelnuts — 28% DV per serving

1 ounce: 4.3 mg (28% DV)

100 grams: 15 mg (100% DV)

9. Abalone — 23% DV per serving

3 ounces: 3.4 mg (23% DV)

100 grams: 4.0 mg (27% DV)

10. Pine Nuts — 18% DV per serving

1 ounce: 2.7 mg (18% DV)

100 grams: 9.3 mg (62% DV)

11. Goose Meat — 16% DV per serving

1 cup: 2.4 mg (16% DV)

100 grams: 1.7 mg (12% DV)

12. Peanuts — 16% DV per serving

1 ounce: 2.4 mg (16% DV)