Vitamin E acts as an antioxidant, scavenging loose electrons—so-called “free radicals”—that can damage cells. It also enhances immune function and prevents clots from forming in heart arteries. Antioxidant vitamins, including vitamin E, came to public attention in the 1980s when scientists began to understand that free radical damage was involved in the early stages of artery-clogging atherosclerosis, and might also contribute to cancer, vision loss, and a host of other chronic conditions. The Recommended Dietary Allowance of Vitamin E is 15 mg daily.

Some Plant-Based Food Sources of Vitamin E

ALMONDS	ASPARAGUS	AVOCADO
RED BELL PEPPER	BEET GREENS	COLLARD GREENS
MANGO	PEANUTS	PUMPKIN
SAFFLOWER OIL	SUNFLOWER SEEDS	SUNFLOWER OIL
WHEAT GERM OIL