Open Access
Tableau 1.
Contenu en vitamines K dans différents aliments mesuré lors de la « Rotterdam study » (Schurgers LJ et al. 1999).
| Teneur en vitamine K |
||||
|---|---|---|---|---|
| μg/100 g ou μg/100 mL |
||||
| n | K1 | MK-4 | MK-n | |
| Viande | 49 | 0,5-5 | 1-30 | ND |
| Poisson | 18 | 0,1-1 | 0,1-2 | 0,1-2 |
| Fruits | 12 | 0,1-3 | ND | ND |
| Légumes verts | 12 | 100-750 | ND | ND |
| Natto | 3 | 20-40 | ND | 900-1 200 |
| Céréales | 12 | 0,5-3 | ND | ND |
| Fromages | 19 | 0,5-10 | 0,5-10 | 40-80 |
| Autres produits lactés | 34 | 0,5-15 | 0,2-15 | 0-35 |
| Œufs | 14 | 0,5-2,5 | 10-25 | ND |
| Margarine et huiles végétales | 12 | 50-200 | ND | ND |
| Vin et Bières | 19 | ND | ND | ND |
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