VITAMIN–E
VITAMIN –E Mattel and Conklin, the first scientists in 1920, reported that some foods naturally contain an ingredient that has a lot to do with reproduction. In 1920, Bishops and Evans discovered a component in certain items that were particularly important in the genocide of mice, later renamed Vitamin-E. These types of compounds are also found today. They are also called tocopherols. Properties Of Vitamin-E 1. It is damaged by the effects of ultraviolet rays. Nothing happens with ordinary light. 2. Can withstand a lot of heat. 3. Alkaline acid has no effect. 4. This is oil. Natural Sources Of Vitamin-E Vitamin E is found naturally in all vegetables and cereals. Botanical 1. In corn and cottonseed oils 2. Whole grains such as wheat, rice, etc. 3. Green leafy vegetables such as spinach, cabbage,, and mustard. 4. Soybeans 5. Carrots 6. Potatoes 7. Beetroot 8. Beans 9.