Vitamin E, also called as tocopherol, is a fat-soluble vitamin which can be stored in the body. It is a powerful antioxidant acting against free radicals. Free radicals are the compounds which are formed when the body is exposed to stress and they pose cell damage. However, antioxidants avoid this damage. Hence, vitamin E which is an antioxidant prevents many health dangers and enhances immunity, promote anti-aging, prevents various types of cancer, and so on. It is, therefore, necessary to have foods containing vitamin E.
Mustard greens, sunflower seeds, cayenne pepper, almonds, bell peppers, and asparagus are some of the very good sources of vitamin E. Also, collard greens, kale, tomatoes, broccoli, brussels sprouts, papaya, carrots, raspberries, and cranberries contain good amounts of the vitamin.
Mustard greens are one of the top carriers of vitamin E and they contribute a lot to a healthy meal. Best cooked ones are mostly preferred by many people. However, it is better to consider lighter cooking or use in salads in order to retain the most benefit. Spinach, an easiest food to use, supplies adequate amounts of the vitamin to the body. It can be made as a part of salad, sandwiches, pasta dishes and much more. Wheat is another good food source of vitamin E. However, the vitamin is not present in processed wheat as the wheat germ, which is often removed, has the main portion of the nutrient. So, make sure that you include these foods in your daily diet to get the sufficient amounts of the vitamin and stay away from its deficiency disorders.