EXPLORE A NUTRIENT
Tocopherol, gamma
Discover how amounts vary across foods, on a shared basis for comparison.
Understand this nutrient ↓What is it?
Chemical reference: gamma-tocopherol (C28H48O2). USDA reports Tocopherol, gamma separately. [1] [2]
This reference form does not represent every form included in the USDA quantity.
Description, source and attribution
Reference depiction: gamma-tocopherol. Formula C28H48O2; PubChem CID 92729; charge 0. This specified form does not represent every form or molecule included in the USDA quantity.
PubChem Compound 92729, 2D Structure. NCBI / National Library of Medicine. Source · Reuse terms
Source check:
A COMMON BASIS
Foods, per 100 g
64 foods with data 142 not reported, excluded from ranking
- Shrimp
Mixed-species shrimp, cooked with moist heat; may contain moisture-retention additives.
0.2 mg - Sweet corn
Yellow sweet corn, boiled, drained, without salt.
0.19 mg - Spinach
Raw spinach.
0.18 mg - Asparagus
Asparagus, frozen, cooked, boiled, drained, without salt, exactly as identified by USDA.
0.17 mg - Fresh basil
Fresh basil leaves.
0.16 mg - Okra
Okra, boiled, drained, without salt.
0.16 mg - Kale
Kale, raw, exactly as identified by USDA.
0.14 mg - Tomato
Red ripe tomato, raw, year-round average.
0.12 mg - Papaya
Raw papaya, edible portion.
0.09 mg - Plum
Plums, raw, exactly as identified by USDA.
0.08 mg - Swiss cheese
Cheese, swiss, exactly as identified by USDA.
0.08 mg - Tilapia
Tilapia cooked with dry heat; added salt/fat not specified.
0.06 mg
All results are sorted before pagination. Bars compare amounts within this search; they do not indicate health benefits. Not reported does not mean zero.
UNDERSTAND THE DATA
The nutrient, in context
How to read this ranking
This page compares Tocopherol, gamma (Tocopherol, gamma), in mg per 100 g of food.
Chemical forms and measurement methods remain separate. “Not reported” means a value is unavailable, not that the food contains zero. A food’s rank does not determine your individual needs or diagnose a deficiency.
This NIH fact sheet discusses the nutrient family. Tocopherol, gamma is the specific USDA measurement on this page. Do not apply family intake recommendations directly to this form or unit; use the definitions, population groups, and food/supplement distinctions in the source.
NIH · OFFICE OF DIETARY SUPPLEMENTS
Vitamin E: Fact Sheet for Consumers
Original text published by NIH, including intake tables by age and sex, cautions, and the population context the source states. Bitameans has not performed an independent medical review or adapted these recommendations to your personal circumstances.
What is vitamin E and what does it do?
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. People are also exposed to free radicals in the environment from cigarette smoke, air pollution, and ultraviolet light from the sun.
The body also needs vitamin E to boost its immune system so that it can fight off invading bacteria and viruses. It helps to widen blood vessels and keep blood from clotting within them. In addition, cells use vitamin E to interact with each other and to carry out many important functions.
How much vitamin E do I need?
The amount of vitamin E you need each day depends on your age. Average daily recommended amounts are listed below in milligrams (mg).
Identity and structure sources
- PubChem Compound 92729: (+)-gamma-Tocopherol · Accessed 2026-09-13
- USDA FoodData Central: Foundation Foods Documentation · Accessed 2026-09-13