Vitamin E has important physiological functions in maintaining normal reproductive function and promoting development, especially in children's intellectual development and delaying aging. Fresh vegetables contain more vitamin E: (per 100g fresh weight) lettuce 0. 29 mg, tomato 0. 27 mg, carrot 0. 45 milligrams.
Eating foods rich in vitamins often plays an important role in preventing skin aging and keeping skin delicate and moist. Cereals, wheat germ oil, cottonseed oil, green leafy vegetables, egg yolk, nuts, meat and dairy products are rich in vitamin E. Vitamin E can reduce the oxidation of vitamin A and polyunsaturated fatty acids, control cell oxidation, promote wound healing, and inhibit skin sunburn and cancer.
Generally speaking, if vitamin E and vitamin C can be used together, they can complement each other and enhance their functions. Vitamin e is fat-soluble. If taken in excess of the safe dose for a long time, it will lead to phlebitis, pulmonary embolism, hyperlipidemia and other side effects, so it should be used with caution.
Pay attention to eating foods rich in VE, such as lettuce, rape, cauliflower, vegetable oil, corn, etc. However, in the cooking process, it should be noted that the temperature should not be too high and the time should not be too long to avoid losing most of VE.