Dairy Foods High in Vitamin E: Top 30 per 100 g & per Serving
Per 100 g, the dairy foods highest in vitamin E are Butter oil (anhydrous) (2.8 mg, 19% DV), Egg yolk (raw) (2.6 mg, 17% DV) and Salted butter (2.3 mg, 15% DV). Per typical serving, Salted butter gives the most: 1 stick (113 g) has 2.6 mg (17% DV). 3 of the 38 dairy foods ranked are a good source (10% DV or more) in a typical serving; 0 reach 20% DV, the FDA bar for “high in”.
Highest in vitamin E per 100 g
30 of 38 ranked dairy foods, most vitamin E first. % = share of the FDA Daily Value. n/r = not reported.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Butter oil (anhydrous) | 2.8 mg19% DV | 1 tbsp13 g | 0.36 mg2% DV | 0.64 mg |
| 2 | Egg yolk (raw) | 2.6 mg17% DV | 1 large17 g | 0.44 mg3% DV | 1.6 mg |
| 3 | Salted butter | 2.3 mg15% DV | 1 stick113 g | 2.6 mg17% DV | 0.65 mg |
| 3 | Butter (without salt) | 2.3 mg15% DV | 1 stick113 g | 2.6 mg17% DV | 0.65 mg |
| 5 | Egg (yolk, raw, frozen, salted, pasteurized) | 2.3 mg15% DV | 1 oz28 g | 0.65 mg4% DV | 1.7 mg |
| 6 | Whipped butter (with salt) | 1.4 mg9% DV | 1 stick76 g | 1 mg7% DV | 0.37 mg |
| 7 | Egg (duck, whole, fresh, raw) | 1.3 mg9% DV | 1 egg70 g | 0.94 mg6% DV | 1.4 mg |
| 8 | Fried egg | 1.3 mg9% DV | 1 large46 g | 0.6 mg4% DV | 1.3 mg |
| 9 | Egg (goose, whole, fresh, raw) | 1.3 mg9% DV | 1 egg144 g | 1.9 mg12% DV | 1.4 mg |
| 10 | Egg (whole, raw) | 1.1 mg7% DV | 1 medium44 g | 0.46 mg3% DV | 1.5 mg |
| 11 | Hard-boiled egg | 1 mg7% DV | 1 large50 g | 0.52 mg3% DV | 1.3 mg |
| 12 | Cream (fluid, heavy whipping) | 0.92 mg6% DV | 1 cup120 g | 1.1 mg7% DV | 0.54 mg |
| 13 | Cream (fluid, light whipping) | 0.88 mg6% DV | 1 cup120 g | 1.1 mg7% DV | 0.6 mg |
| 14 | Cheddar cheese (sharp, sliced) | 0.78 mg5% DV | 1 slice19 g | 0.15 mg1% DV | 0.38 mg |
| 15 | Cheddar cheese | 0.71 mg5% DV | 1 cubic inch17 g | 0.12 mg1% DV | 0.35 mg |
| 16 | Whipped cream (cream topping, pressurized) | 0.64 mg4% DV | 1 cup60 g | 0.38 mg3% DV | 0.5 mg |
| 17 | Ice cream bar (covered with chocolate and nuts) | 0.54 mg4% DV | 100 g | 0.54 mg4% DV | 0.36 mg |
| 18 | Sour cream (reduced fat) | 0.4 mg3% DV | 1 cup230 g | 0.92 mg6% DV | 0.44 mg |
| 19 | Sour cream (cultured) | 0.38 mg3% DV | 1 cup230 g | 0.87 mg6% DV | 0.38 mg |
| 20 | Sour cream (reduced fat, cultured) | 0.34 mg2% DV | 1 cup242 g | 0.82 mg5% DV | 0.5 mg |
| 21 | Blue cheese | 0.25 mg2% DV | 1 cubic inch17 g | 0.04 mg<1% DV | 0.14 mg |
| 21 | Parmesan cheese (shredded) | 0.25 mg2% DV | 1 tbsp5 g | 0.01 mg<1% DV | 0.12 mg |
| 21 | Cream (fluid, half and half) | 0.25 mg2% DV | 1 cup242 g | 0.61 mg4% DV | 0.38 mg |
| 24 | Edam cheese | 0.24 mg2% DV | 1 oz28 g | 0.07 mg<1% DV | 0.13 mg |
| 25 | Milk dessert bar (frozen, made from lowfat milk) | 0.2 mg1% DV | 1 bar68 g | 0.14 mg1% DV | 0.27 mg |
| 26 | Mozzarella cheese (whole milk) | 0.19 mg1% DV | 6 slices170 g | 0.32 mg2% DV | 0.13 mg |
| 27 | Cream (fluid, light) | 0.12 mg1% DV | 1 cup240 g | 0.29 mg2% DV | 0.12 mg |
| 27 | Cream (half and half, lowfat) | 0.12 mg1% DV | 100 g | 0.12 mg1% DV | 0.33 mg |
| 29 | Ricotta cheese (part skim milk) | 0.07 mg<1% DV | 1 oz28 g | 0.02 mg<1% DV | 0.1 mg |
| 29 | Whole milk (3.25% milkfat, without added vitamin A and vitamin D) | 0.07 mg<1% DV | 1 cup244 g | 0.17 mg1% DV | 0.23 mg |
Most vitamin E per typical serving
The same dairy foods ranked by what one typical USDA portion gives, which is what you eat.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Salted butter | 2.3 mg15% DV | 1 stick113 g | 2.6 mg17% DV | 0.65 mg |
| 1 | Butter (without salt) | 2.3 mg15% DV | 1 stick113 g | 2.6 mg17% DV | 0.65 mg |
| 3 | Egg (goose, whole, fresh, raw) | 1.3 mg9% DV | 1 egg144 g | 1.9 mg12% DV | 1.4 mg |
| 4 | Cream (fluid, heavy whipping) | 0.92 mg6% DV | 1 cup120 g | 1.1 mg7% DV | 0.54 mg |
| 5 | Cream (fluid, light whipping) | 0.88 mg6% DV | 1 cup120 g | 1.1 mg7% DV | 0.6 mg |
| 6 | Whipped butter (with salt) | 1.4 mg9% DV | 1 stick76 g | 1 mg7% DV | 0.37 mg |
| 7 | Egg (duck, whole, fresh, raw) | 1.3 mg9% DV | 1 egg70 g | 0.94 mg6% DV | 1.4 mg |
| 8 | Sour cream (reduced fat) | 0.4 mg3% DV | 1 cup230 g | 0.92 mg6% DV | 0.44 mg |
| 9 | Sour cream (cultured) | 0.38 mg3% DV | 1 cup230 g | 0.87 mg6% DV | 0.38 mg |
| 10 | Sour cream (reduced fat, cultured) | 0.34 mg2% DV | 1 cup242 g | 0.82 mg5% DV | 0.5 mg |
| 11 | Egg (yolk, raw, frozen, salted, pasteurized) | 2.3 mg15% DV | 1 oz28 g | 0.65 mg4% DV | 1.7 mg |
| 12 | Cream (fluid, half and half) | 0.25 mg2% DV | 1 cup242 g | 0.61 mg4% DV | 0.38 mg |
| 13 | Fried egg | 1.3 mg9% DV | 1 large46 g | 0.6 mg4% DV | 1.3 mg |
| 14 | Ice cream bar (covered with chocolate and nuts) | 0.54 mg4% DV | 100 g | 0.54 mg4% DV | 0.36 mg |
| 15 | Hard-boiled egg | 1 mg7% DV | 1 large50 g | 0.52 mg3% DV | 1.3 mg |
Most vitamin E per 200 kcal
Nutrient density: vitamin E for the same 200 calories of each food.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Egg (yolk, raw, frozen, salted, pasteurized) | 2.3 mg15% DV | 1 oz28 g | 0.65 mg4% DV | 1.7 mg |
| 2 | Egg yolk (raw) | 2.6 mg17% DV | 1 large17 g | 0.44 mg3% DV | 1.6 mg |
| 3 | Egg (whole, raw) | 1.1 mg7% DV | 1 medium44 g | 0.46 mg3% DV | 1.5 mg |
| 4 | Egg (duck, whole, fresh, raw) | 1.3 mg9% DV | 1 egg70 g | 0.94 mg6% DV | 1.4 mg |
| 5 | Egg (goose, whole, fresh, raw) | 1.3 mg9% DV | 1 egg144 g | 1.9 mg12% DV | 1.4 mg |
| 6 | Fried egg | 1.3 mg9% DV | 1 large46 g | 0.6 mg4% DV | 1.3 mg |
| 7 | Hard-boiled egg | 1 mg7% DV | 1 large50 g | 0.52 mg3% DV | 1.3 mg |
| 8 | Salted butter | 2.3 mg15% DV | 1 stick113 g | 2.6 mg17% DV | 0.65 mg |
| 8 | Butter (without salt) | 2.3 mg15% DV | 1 stick113 g | 2.6 mg17% DV | 0.65 mg |
| 10 | Butter oil (anhydrous) | 2.8 mg19% DV | 1 tbsp13 g | 0.36 mg2% DV | 0.64 mg |
| 11 | Cream (fluid, light whipping) | 0.88 mg6% DV | 1 cup120 g | 1.1 mg7% DV | 0.6 mg |
| 12 | Cream (fluid, heavy whipping) | 0.92 mg6% DV | 1 cup120 g | 1.1 mg7% DV | 0.54 mg |
| 13 | Sour cream (reduced fat, cultured) | 0.34 mg2% DV | 1 cup242 g | 0.82 mg5% DV | 0.5 mg |
| 14 | Whipped cream (cream topping, pressurized) | 0.64 mg4% DV | 1 cup60 g | 0.38 mg3% DV | 0.5 mg |
| 15 | Sour cream (reduced fat) | 0.4 mg3% DV | 1 cup230 g | 0.92 mg6% DV | 0.44 mg |
Concentrated forms (not ranked)
Flours, powders, concentrates, sugars and fortified foods with vitamin E, listed by value per 100 g but left out of the rankings above.
| Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|
| Milk (dry, whole, without added vitamin D) | 0.58 mg4% DV | 1 cup128 g | 0.74 mg5% DV | 0.23 mg |
| Milk (buttermilk, dried) | 0.1 mg1% DV | 1 cup120 g | 0.12 mg1% DV | 0.05 mg |
Which foods are ranked
- The 39 dairy foods on CalorieExplorer with a reported vitamin E value. They are generic USDA FoodData Central rows (Foundation Foods and SR Legacy) with a plain name: no branded products, restaurant items, survey mixed dishes, baby foods or regional specialty rows.
- Only foods with more than 0 mg are ranked (38 dairy foods); a food with no reported value is left out, never counted as 0.
- Flours, crude brans, powders and dehydrated foods, juice concentrates, mixes, sugars and fortified foods are not ranked: per 100 g they beat every food eaten as is. They are listed separately below.
- Ties share a rank: foods with the same value per 100 g get the same number, and the next number is skipped.
- Typical portion = USDA's own serving weight for that food (a medium fruit, 1 cup, 1 oz…), as on its food page. Per 200 kcal shows how much you get for the same calories; foods under 5 kcal per 100 g are not ranked that way (–).
- % DV = share of the FDA Daily Value for vitamin E, 15 mg a day for adults and children 4 and older.
- FDA lets a label call a food “high in” a nutrient when one reference serving gives 20% of the Daily Value or more, and a “good source” at 10–19% (21 CFR 101.54). We apply it to the typical USDA portion, which is not always the label's reference amount.
Source: U.S. Department of Agriculture, FoodData Central (Foundation Foods 2026-04-30; SR Legacy 2018-04). Values per 100 g as published in each food's record, at FDC's precision; serving weights from the same records, retrieved 2026-10-13. Each food page names its FDC ID.
% Daily Value: FDA Daily Values (2016 Nutrition Facts label rule, 21 CFR 101.9), adults and children 4+. How we calculate.
Last updated . Values are averages for the food as described; brands, varieties and cooking change them. Not medical advice.