Editing Tocopherol (section)

==Sources==
{{Main|Vitamin E}}
The U.S. Department of Agriculture (USDA), Agricultural Research Services, maintains a food composition database. The last major revision was Release 28, September 2015.<ref name=USDA-NDL>{{cite report |author= Nutrient Data Laboratory |date= September 2015 |title= Composition of Foods Raw, Processed, Prepared: USDA National Nutrient Database for Standard Reference, Release 28 |url= https://www.ars.usda.gov/ARSUserFiles/80400535/Data/SR/sr28/sr28_doc.pdf |publisher= Beltsville Human Nutrition Research Center, [[Agricultural Research Service]], [[United States Department of Agriculture]] |edition= Slightly revised |location= Beltsville, MA |pages= 20–21 |docket= SR28}}</ref> In general, food sources with the highest concentrations of vitamin E are [[vegetable oil]]s, followed by [[Nut (fruit)|nuts]] and [[seed]]s. Adjusting for typical portion sizes, however, for many people in the [[United States]] the most important sources of vitamin E include fortified [[breakfast cereal]]s.<ref name=USDA-NDL/>