Food Sources of Vitamin E:
Vitamin E has been considered an anti-inflammatory agent. Both Alpha- and gamma-tocopherol have been reported with anti-inflammatory activities, as well as their synergistic effect. Vitamin E’s roles in anti-inflammatory processes has be studied for various treatments. [1] [2] [3]
DV =
20mg
of Vitamin E
Carrots
| Nutrient | Unit | Amount | % DV |
|---|---|---|---|
| Vitamin E (alpha-tocopherol) | mg | 1.03 | 5 |
| Carbohydrate, by difference | g | 8.22 | 3 |
| Sugars, total | g | 3.45 | NA |
| Cholesterol | mg | 0 | 0 |