Vitamin E is a fat-soluble vitamin found mostly in plant oils, nuts and seeds. This page sets out what may be said about vitamin E under the authorised UK wording and which foods carry the most of it per 100 g.
Vitamin E is a fat-soluble vitamin found mostly in plant oils, nuts and seeds.
The reference intake used on UK labels (the NRV) is 12 mg a day. A food is a source of vitamin E when 100 g carries at least 15 % of that (1.8 mg) and high in vitamin E at 30 % (3.6 mg). Those are the thresholds every food page here uses.
What Vitamin E does in the body.
Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E contributes to the protection of cells from oxidative stress.
That is the authorised wording, and it is credited to the nutrient itself. Nothing on this page goes beyond it.
How much counts as a source.
The Nutrient Reference Value for vitamin E on UK labels is 12 mg a day. A food counts as a source of vitamin E at 15 % of that per 100 g (1.8 mg) and as high in vitamin E at 30 % (3.6 mg); drinks use half those percentages per 100 ml. Those are the thresholds every food page here applies, and the only basis on which a food page says “source of” or “high in”.
Foods with the most vitamin E, per 100 g.
Per 100 g, these are the foods in the database with the most vitamin E. Dishes and recipes are left out so the list shows single foods.
326 % of the NRV per 100 g. Full nutrition facts for Sunflower seeds, toasted.
315 % of the NRV per 100 g. Full nutrition facts for Sunflower seeds.
219 % of the NRV per 100 g. Full nutrition facts for Fat spread, reduced fat (41-62%), polyunsaturated.
214 % of the NRV per 100 g. Full nutrition facts for Almonds, whole kernels.
208 % of the NRV per 100 g. Full nutrition facts for Hazelnuts, kernel only.
200 % of the NRV per 100 g. Full nutrition facts for Almonds, flaked and ground.
199 % of the NRV per 100 g. Full nutrition facts for Almonds, toasted.
184 % of the NRV per 100 g. Full nutrition facts for Mayonnaise, standard, retail.
163 % of the NRV per 100 g. Full nutrition facts for Prawns, standard, dried.
139 % of the NRV per 100 g. Full nutrition facts for Pesto, green.
135 % of the NRV per 100 g. Full nutrition facts for Wheatgerm.
124 % of the NRV per 100 g. Full nutrition facts for Mushroom, dried.
124 % of the NRV per 100 g. Full nutrition facts for Spinach, dried.
115 % of the NRV per 100 g. Full nutrition facts for Pine nuts, kernel only.
113 % of the NRV per 100 g. Full nutrition facts for Salad cream.
108 % of the NRV per 100 g. Full nutrition facts for Fat spread, low fat (26-39%), not polyunsaturated, with olive oil.
107 % of the NRV per 100 g. Full nutrition facts for Nuts, mixed.
104 % of the NRV per 100 g. Full nutrition facts for Fat spread, low fat (26-39%), not polyunsaturated, including dairy type.
104 % of the NRV per 100 g. Full nutrition facts for Fat spread, reduced fat (41-62%), not polyunsaturated, with olive oil.
103 % of the NRV per 100 g. Full nutrition facts for Fat spread, reduced fat (41-62%), not polyunsaturated.
Where Vitamin E comes from in food.
sunflower seeds (39.1 mg), fat spread (26.3 mg), almonds (25.6 mg), hazelnuts (25 mg), mayonnaise (22.1 mg), prawns (19.6 mg), pesto (16.7 mg), wheatgerm (16.2 mg)
Vitamin E in the Immufix formula.
Vitamin E is declared on the Immufix label at 2.5 mg per 25 g scoop, which is 20.8 % of the NRV. The full list of declared nutrients is on The Science page.
Questions people ask.
Under UK labelling rules a food is a source of vitamin E at 15 % of the NRV per 100 g, which is 1.8 mg, and high in vitamin E at 30 %, which is 3.6 mg.
Where the numbers come from.
Food figures from the UK Composition of Foods Integrated Dataset (CoFID, 2021), per 100 g; reference values from Regulation (EU) 1169/2011 Annex XIII as retained in GB law; claim wording from Wording already published on the site's Science page. Contains public sector information licensed under the Open Government Licence v3.0. All foods A to Z.
One scoop, every nutrient declared.
Every vitamin and mineral in Immufix, its amount per scoop and its share of the reference intake, is on The Science page.
See what’s in the scoop