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Most traditional red varieties also contained significantly higher levels of protein with well balanced amino acids and higher contents of fat , fibre and vitamin E ( tocopherols and tocotrienols ) than the new - improved ones .
 Chemical: amino acids; Chemical: vitamin E; Chemical: tocopherols; Chemical: tocotrienols
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: amino acids; Chemical: vitamin E; Chemical: tocopherols; Chemical: tocotrienols