Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

Table 1

Natural dietary sources of vitamin E and average content (mg/100 mg) according to ANSES-Ciqual food composition table.

Food group	Description	Average concentration of α-tocopherol (mg/100 g)
Dairy	Butter (80% fat)	2.11
	Cheddar cheese (cow’s milk)	0.78
Vegetable oils	Olive oil (virgin)	22.3
	Palm oil	15.9
	Sunflower oil	57.3
Grains	Wheat germ	10.2
Vegetables	Spinach, boiled	3.98
	Basil, fresh	0.8
	Tomato, raw	0.66
Fruits	Mango, pulp, raw	2.05
	Avocado, pulp, raw	2.23
	Kiwi	0.96
Nuts	Almond, with peel	22, 3
	Walnut, fresh	1.6
	Hazelnut	16.3

Commercial oils that may include additional vitamin E as a food additive. Data retrieved from ANSES-Ciqual food composition table: https://ciqual.anses.fr.