Does Any Meat Contain Vitamin E? Understanding Animal-Based Sources

November 19, 2025 •

4 min read

According to the National Institutes of Health, while some animal products contain trace amounts, most meat is not considered a significant source of vitamin E. This essential, fat-soluble antioxidant is more commonly found in plant-based foods, though certain animal products can provide a small contribution.

Quick Summary

Meat is generally a poor source of vitamin E, but some animal products like certain fish and specific cuts contain small, varying amounts influenced by the animal's diet.

Key Points

Limited Source: Most muscle meat from land animals contains very low concentrations of vitamin E.
Exceptions Exist: Certain animal products like fatty fish (salmon, trout) and fortified egg yolks contain higher, more nutritionally significant levels of vitamin E.
Animal Diet Matters: The vitamin E content in meat can be affected by the animal's feed, with grass-fed beef containing more than grain-fed beef.
Cooking Loss: A substantial portion of the vitamin E in meat can be destroyed during the cooking process.
Plant-Based is Better: For reliable and high vitamin E intake, focus on seeds, nuts, and vegetable oils, which are far richer sources.
Bioavailability Factors: The fat content in foods like fish aids in the absorption of fat-soluble vitamin E.

Is Meat a Poor Source of Vitamin E?

While many people turn to meat for protein and other nutrients like iron and B vitamins, it is not a primary source of vitamin E. Vitamin E is a fat-soluble vitamin, meaning it is found in the fatty tissues of animals. However, the concentration in muscle tissue is typically low. Even when animals are given vitamin E-enriched feed, the accumulation in muscle is significantly lower compared to other animal products like egg yolks or liver. Therefore, relying on most meat to meet your daily vitamin E requirements is not a practical dietary strategy. Studies have also shown that a significant portion of the small amount of vitamin E present in meat can be lost during the cooking process.

Animal Diet and Vitamin E Content

The vitamin E content in meat can be influenced by the animal's diet and environment. A notable example is the difference between grass-fed and grain-fed beef. Grass-fed beef is known to contain higher amounts of antioxidants, including vitamin E, compared to its grain-fed counterpart. Research indicates that the meat from cattle raised on fresh pasture can have significantly higher levels of vitamin E, as grass is a natural source of the vitamin. This nutritional variation highlights why not all meat is created equal when it comes to micronutrient profiles. The same principle applies to other livestock, where feed formulations can be supplemented with vitamin E to improve meat quality and storage stability, though this doesn't make it a potent source for human consumption.

Better Animal-Based Sources of Vitamin E

Although muscle meat is not a robust source, other animal products offer more substantial amounts of vitamin E. These sources include:

Fish: Many types of seafood, particularly fatty fish, are good sources of vitamin E. Salmon, trout, and mackerel are often highlighted for their alpha-tocopherol content. For instance, a half fillet of Atlantic salmon can provide around 14% of the daily value.
Goose Meat: Some animal foods, like goose meat, contain a higher percentage of the daily value for vitamin E per serving.
Egg Yolk: The diet of laying hens can be modified to produce eggs with higher levels of vitamin E. Research shows that egg yolks from supplemented hens become a good source for human nutrition.
Liver: Like egg yolks, the liver is an organ where some vitamin E accumulates, though the level is still not as high as what can be achieved in egg yolks from supplemented animals.

Comparing Vitamin E in Animal and Plant Foods

The table below contrasts the vitamin E content in selected animal-based foods with common plant-based sources to illustrate the nutritional difference. The values represent approximate alpha-tocopherol content per standard serving.


Food Item	Serving Size	Approximate Vitamin E (mg)	Notes
Wheat Germ Oil	1 tablespoon	20.3	Highest known source
Sunflower Seeds	1/4 cup	7.4	Excellent plant source
Almonds	1/4 cup	6.8	Excellent plant source
Atlantic Salmon	1/2 fillet (178g)	2.0	Good seafood source
Rainbow Trout	1 fillet (85g)	2.0	Good seafood source
Beef (lean)	3 oz	0.34	Poor meat source
Chicken Thigh	100g	0.21	Contains trace amount
Pork (lean)	100g	0.3	Contains trace amount

Bioavailability and Cooking Effects

Another factor to consider is the bioavailability and stability of vitamin E in meat. The body's absorption of vitamin E is influenced by the presence of dietary fats, and since vitamin E is fat-soluble, the fats in fish and other animal products can aid in its uptake. However, the act of cooking can significantly reduce the amount of vitamin E in meat. Studies dating back to 1982 showed that cooking beef resulted in a loss of 33–44% of the original vitamin E content. This indicates that the small amount present in raw meat becomes even less significant after preparation. For a comprehensive overview of daily nutritional needs and how to meet them, consult reliable health resources, such as the National Institutes of Health (NIH) Health Professional Fact Sheet on Vitamin E.

Conclusion: Meat is a Minor Source, Not a Major One

While some animal products, particularly fatty fish like salmon and trout, and specific items like enriched egg yolks, contain meaningful amounts of vitamin E, muscle meat from land animals is generally a very poor source. The vitamin E content in meat is low and can be further diminished by cooking. For individuals seeking to increase their intake of this powerful antioxidant, focusing on plant-based sources such as seeds, nuts, and vegetable oils is a far more effective dietary strategy. The nutrient profile of meat is primarily valuable for its protein and other minerals like iron, not for meeting daily vitamin E requirements.

Frequently Asked Questions

Among land animals, chicken thigh has been found to have a higher vitamin E content than other common meat cuts, although the amount is still not significant for daily needs. However, certain fatty fish like Atlantic salmon and rainbow trout are far better animal-based sources of vitamin E.

No, it is not possible to get sufficient vitamin E from meat alone. The concentration of vitamin E in muscle meat is too low to meet the recommended daily intake. You would need to consume impractically large quantities.

Yes, cooking can lead to a significant loss of vitamin E in meat. Studies have indicated that between 33% and 44% of the original vitamin E can be lost during the cooking process.

Yes, aside from fatty fish, other animal products can be better sources. Egg yolks, especially from hens fed a vitamin E-enriched diet, can contain high levels of the vitamin.

Vitamin E is a potent antioxidant that protects cells from damage. It is also important for the immune system. Meat is a poor source because vitamin E is primarily stored in the fatty tissues of animals, and muscle meat contains relatively low concentrations of fat.

Yes, meat from grass-fed animals tends to have higher amounts of vitamin E compared to meat from grain-fed animals. This is because grass is a natural source of vitamin E.

The best non-meat sources of vitamin E include vegetable oils (especially wheat germ, sunflower, and safflower), seeds (like sunflower seeds), nuts (like almonds and hazelnuts), and certain vegetables (like spinach and broccoli).

Organ meats, such as liver, do accumulate more vitamin E than muscle tissue. However, similar to muscle meat, the amounts are not considered significant enough to be a primary dietary source for most people.