Food| Nutrients in food

K1 / Phylloquinone (mg)

Group of products:

Products with maximal content, per 100g

1. Spirulina (dried, seaweed)

0.0255

2. Anchovy (canned in oil)

0.0121

3. Mackerel (salted)

0.0078

4. Spirulina (seaweed)

0.0025

5. Shrimp (mixed species, breaded and fried)

0.001

6. Caviar Black And Red (granular)

0.0006

7. Pink Salmon (dry heat cooked)

0.0005

8. Shrimp (mixed species, moist heat cooked)

0.0004

0.0004

10. Shrimp (mixed species)

0.0003

11. Atlantic Herring (pickled)

0.0002

12. Smelt (raw)

0.0001

13. Atlantic Herring (dry heat cooked)

0.0001

14. Tuna (yellowfin, dry heat cooked)

0.0001

15. Atlantic Pollock

0.0001

16. Atlantic Cod (dry heat)

0.0001

17. Atlantic Herring (raw)

0.0001

0.0001

19. Whiting (mixed species, dry heat cooked)

0.0001

20. Trout (mixed species)

0.0001

Products with minimal content, per 100g

1. Shrimp (untreated, cooked)

0

2. Atlantic Pollock (dry heat cooked)

0

3. Carp (dry heat cooked)

0

4. Atlantic Salmon (wild, fresh or frozen)

0

5. Tuna (bluefin, dry heat cooked)

0

6. Trout (mixed species, dry heat cooked)

0

7. Striped Mullet (cooked, dry heat)

0

8. Atlantic Mackerel (dry heat cooked)

0

9. Cuttlefish (mixed species)

0

10. Cuttlefish (mixed species, moist heat cooked)

0

11. Mussel (blue, moist heat cooked)

0

12. Chum Salmon (dry heat)

0

13. Atlantic Salmon (wild, dry heat cooked)

0

14. Atlantic Mackerel (fresh or frozen)

0

15. Alaska Pollock

0

16. Chum Salmon

0

17. Tuna (skipjack, dry heat cooked)

0

18. Shrimp (untreated)

0

19. Smelt (raw)

0.0001

20. Atlantic Herring (dry heat cooked)

0.0001