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. Whiting (mixed species, dry heat cooked)

0.0001

13. Trout (mixed species)

0.0001

14. Striped Mullet (raw)

0.0001

15. Whiting (mixed species)

0.0001

16. Mussel (blue)

0.0001

17. Rainbow Trout (farmed, dry heat cooked)

0.0001

18. Alaska Pollock (dry heat cooked)

0.0001

19. Rainbow Trout (farmed)

0.0001

20. Octopus (moist heat cooked)

0.0001

Products with minimal content, per 100g

1. Atlantic Mackerel (dry heat cooked)

0

2. Striped Mullet (cooked, dry heat)

0

3. Cuttlefish (mixed species)

0

4. Cuttlefish (mixed species, moist heat cooked)

0

5. Mussel (blue, moist heat cooked)

0

6. Chum Salmon (dry heat)

0

7. Atlantic Salmon (wild, dry heat cooked)

0

8. Atlantic Mackerel (fresh or frozen)

0

9. Alaska Pollock

0

10. Chum Salmon

0

11. Tuna (skipjack, dry heat cooked)

0

12. Shrimp (untreated)

0

13. Shrimp (untreated, cooked)

0

14. Atlantic Pollock (dry heat cooked)

0

15. Atlantic Salmon (wild, fresh or frozen)

0

16. Carp (dry heat cooked)

0

17. Tuna (bluefin, dry heat cooked)

0

18. Trout (mixed species, dry heat cooked)

0

19. Whiting (mixed species, dry heat cooked)

0.0001

20. Trout (mixed species)

0.0001