Vitamin E helps build and protect red |blood cells|. Its sources are vegetable |oils|, wheat germ, whole grain cereals and bread, eggs, peanuts, organ meats such as |liver|, margarines, dried beans, and green leafy |vegetables|. The USRDA for an adult male is 8 milligrams (mg.), for an adult female 8 mg., for adolescents 8-10 mg., and for infants and young children 3-7 mg.
