Most New Zealanders have less than the optimal amount of vitamin E in their diets.
Total for all swaps
Was 2.7mg, NOW 9.6mgAdds 6.9mg more vitamin E
In context
Vitamin E is fat-soluble, meaning it can be stored by the body in the liver and fat tissues, unlike water-soluble vitamins which we don’t store as readily. Vitamin E acts as an antioxidant, protecting the body’s tissues from the damage caused by free radicals. The suggested dietary target (SDT) to reduce chronic disease is 19mg for men and 14mg for women. The upper limit of intake is 300mg per day.
| Instead of | Choose | Adds |
| 1 tablespoon raw pine nuts with 1.4mg vitamin E | 1 tablespoon sunflower seeds with 3.2mg vitamin E | 1.8mg |
| 20ml mayonnaise salad dressing with 0.8mg vitamin E | 20ml flaxseed oil with 2.2mg vitamin E | 1.5mg |
| 1/2 cup grapes with 0.3mg vitamin E | 1 kiwifruit with 1.7mg vitamin E | 1.4mg |
| 1/2 cup cooked broccoli with 0.1mg vitamin E | 1/2 cup cooked spinach with 1.4mg vitamin E | 1.3mg |
| 2 tablespoons (30g) feta cheese with 0.1mg vitamin E | 1/4 cup green olives with 1.1mg vitamin E | 1.0mg |
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