The highest α-tocopherol content was identified and quantified in sunflower oil (45 ± 4 mg/100 g) followed by peanut oil (20 ± 1 mg/100 g) and corn oil (13 ± 0.3 mg/100 g). Sesame oil had 50% lower α-tocopherol values than walnut oil. All wheat samples, including macaroni, milk and milk cream had similar lower contents of α-tocopherol. A low content of β-tocopherol was detected in milk cream and in all wheat samples excluding luteus. γ-Tocopherol was found only in the oil samples without sunflower oil. The highest content of γ-tocopherol was determined in corn oil: 87 ± 8 mg/100 g. Walnut oil contained 29 ± 0.3 mg/100 g γ-tocopherol, approximately 50% more than peanut oil. Sesame oil showed the lowest content with 0.3 ± 0.02 mg/100 g. An inconsiderable amount of δ-tocopherol was determined in luteus. No tocotrienols were detected in milk, milk cream and in the plant oils excluding sesame oil. Sesame oil showed the highest amount of δ-tocotrienol with 30 ± 7 mg/100 g. In the wheat and macaroni samples, small amounts of tocotrienols were identified and quantified. A small content of α-tocotrienol was found in kombo, tommi and macaroni. In all wheat samples β-tocotrienol ranged between 0.9 and 2.9 mg/100 g. γ-Tocotrienol was analysed in badengold, luteus and kombo. Luteus contained an inconsiderable amount of δ-tocotrienol. The highest total vitamin E content was determined in corn oil, followed by sunflower oil, walnut oil and peanut oil. All wheat samples and sesame oil had a similar order of vitamin E in μmol/100 g. Milk showed the lowest total vitamin E content, being 8 times lower than milk cream.