Vitamin K1 (Phylloquinone) Content of Foods: A Provisional Table
✍ Scribed by Sarah L. Booth; James A. Sadowski; John L. Weihrauch; Guylaine Ferland
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 600 KB
- Volume
- 6
- Category
- Article
- ISSN
- 0889-1575
No coin nor oath required. For personal study only.
✦ Synopsis
A provisional table on the vitamin (\mathrm{K}{1}) (phylloquinone) content of foods was compiled in response to the expressed need for tabulated data by the public and professionals in medicine, nutrition, dietetics, and research. Data for vitamin (\mathrm{K}{1}) content in foods were evaluated according to criteria set for the analytical method, sampling, and quality control, with a confidence code assigned to each accepted value for each food item. Given the large analytical variation associated with the chick bioassays, only data obtained from methods using HPLC (high-performance liquid chromatography) were used. An effort was made to include vitamin (\mathrm{K}) values that were representative of foods in the retail market. There are few food composition data for this nutrient. The available data do indicate that leafy, green vegetables, and certain legumes and vegetable oils are good dietary sources of vitamin (K_{1}). The distribution of vitamin (K_{1}) in plants is not uniform. with higher concentrations of the vitamin found in the outer leaves as compared to concentrations in the pale, inner leaves. The peels of fruits and vegetables appear to have higher concentrations of the vitamin than do the fleshy portions. Recent investigations indicate that season, climate, growing location, and soil fertility are sources of natural variation in the vitamin (K_{1}) concentration of foods. The limited data on the vitamin (\mathrm{K}{1}) content of foods need to be expanded to include other commonly-consumed foods. including prepared foods. One approach would be an improved database for simple foods. which could then be used in the U.S. Department of Agriculture recipe file of the USDA Survey Nutrient Database to calculate the vitamin (K{1}) content of multicomponent foods. Furthermore, investigation is required to differentiate natural variation from that attributable to analytical methodology and sample preparation, such as homogenization and cooking. (c) 1993 Academic Press. Inc.