SourcesFood sourcesNutrition survey

Sources
Food sources
Nutrition surveys in Europe and the US have shown that mean dietary intakes of vitamin K (all forms) vary greatly among individuals and populations, with values ranging from 60 to 200 μg/day (96).

Vitamin K1
Phylloquinone (vitamin K1) is the major dietary form of vitamin K in most diets. Green leafy vegetables and some plant oils (soybean, canola, olive, and cottonseed) are major contributors of dietary vitamin K. However, phylloquinone bioavailability from green vegetables is lower than in oil and supplements. Also, the phylloquinone content of green vegetables depends on their content in chlorophyll (green pigment), so that outer leaves have more phylloquinone than inner leaves. The efficiency of phylloquinone intestinal absorption varies among plant sources and is increased with the addition of a fat source to a meal. Finally, the hydrogenation of vegetable oils may decrease the absorption and biological effect of dietary phylloquinone (reviewed in 2, 9). If you wish to check foods for their nutrient content, including phylloquinone, search the USDA food composition database. A number of phylloquinone-rich foods are listed in Table 2, with their content in phylloquinone expressed in micrograms (μg).

ผลลัพธ์ (อังกฤษ) 2:

Sources
Food sources
Nutrition Surveys in Europe and the US have shown that Mean dietary intakes of Vitamin K (all Forms) Vary greatly among individuals and populations, with values ranging from 60 to 200 g / Day (96).

Vitamin K1
Phylloquinone (Vitamin K1. ) is the major dietary form of vitamin K in most diets. Green leafy vegetables and some plant oils (soybean, canola, olive, and cottonseed) are major contributors of dietary vitamin K. However, phylloquinone bioavailability from green vegetables is lower than in oil and supplements. Also, the phylloquinone content of green vegetables depends on their content in chlorophyll (green pigment), so that outer leaves have more phylloquinone than inner leaves. The efficiency of phylloquinone intestinal absorption varies among plant sources and is increased with the addition of a fat source to a meal. Finally, the hydrogenation of vegetable oils may decrease the absorption and biological effect of dietary phylloquinone (reviewed in 2, 9). If you wish to check foods for their nutrient content, including phylloquinone, search the USDA food composition database. A number of phylloquinone-rich foods are listed in Table 2, with their content in phylloquinone expressed in micrograms (μg).

ผลลัพธ์ (อังกฤษ) 3:

Sources.Food sources.Nutrition surveys in Europe and the US have shown that mean dietary intakes of vitamin K (all forms) vary greatly among. Individuals and populations with values, ranging from 60 to 200 thermal g / day (96).Vitamin K1.Phylloquinone (vitamin K1) is the major dietary form of vitamin K in most diets. Green leafy vegetables and some plant. Oils (,,, soybean canola olive and cottonseed) are major contributors of dietary vitamin K. However phylloquinone bioavailability,, From green vegetables is lower than in oil and supplements. Also the phylloquinone, content of green vegetables depends. On their content in chlorophyll (green pigment), so that outer leaves have more phylloquinone than inner leaves. The efficiency. Of phylloquinone intestinal absorption varies among plant sources and is increased with the addition of a fat source to. A meal. Finally the hydrogenation, of vegetable oils may decrease the absorption and biological effect of dietary phylloquinone. (reviewed, in 2 9). If you wish to check foods for their nutrient, phylloquinone content including, the search USDA food. Composition database. A number of phylloquinone-rich foods are listed in Table 2 with their, content in phylloquinone expressed. In micrograms (thermal g).