I searched the USDA nutrient database
<http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl>
to determine the effect of roasting nuts (and fatty plant foods) on
vitamin E, and the results are quite amazing.
The table below lists the vitamin E content of a few foods, in mg per 100
grams. Since dried and roasted nuts have a very little water content, the
the effect of water loss (i.e. losing water concentrates vitamins) was
neglected.
dried dry roasted loss
(unblanched) (unblanched,
without salt)
---------------------------------------------
almonds 24.010 5.550 77%
hazelnuts 23.920 23.900 0%
pecans 3.100 3.100 0%
pistachio 5.210 5.210 0%
sunflower 50.270 50.270 0%
seeds
peanut 9.130 7.800 15%
--Jean-Louis Tu <[log in to unmask]>