Foods that have vitamin E include sunflower seeds, which have 82 percent of the daily value of vitamin E according to the World's Healthiest Foods. Almonds have 40 percent DV, while spinach has 25 percent DV.
Swiss chard, which is a green leafy vegetable as is spinach, has 22 percent DV of vitamin E. Avocado has 21 percent, while peanuts have 20 percent.
Turnip greens provide 18 percent DV of vitamin E, as does asparagus. Both beet and mustard greens contain 17 percent DV of vitamin E.
Other fairly good sources of vitamin E include shrimp, bell peppers, chili peppers, kale, tomatoes, olives and olive oil, cranberries, raspberries, kiwi fruit, green beans, carrots and leeks.
Vitamin E is an antioxidant, which means that it protects the body against the ravages of free radical molecules. It is especially important in protecting the LDL, or "bad" cholesterol in the body from oxidation. When LDL is oxidized, it can start to accumulate around the walls of arteries and lead to such cardiovascular problems as atherosclerosis.
Vitamin E is a collective name for eight fat soluble nutrients. The most well known of these is alpha-tocopherol, which can be put to use in the human body.