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]>