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Vitamin K content of foods       

(Vitamin K μg for 100 gr. of edible part)

Adapted from: US Department of Agriculture, Agricultural Research Service. 2016. Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised). Version Current: May 2016. http://www.ars.usda.gov/nea/bhnrc/mafcl 




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Subjects following oral anticoagulant therapy (TAO) based on dicumarolic anticoagulants (Coumadin, Sintrom) should avoid taking large amounts of Vitamin K .

Dicumarolic anticoagulants actually exert their anticoagulant activity by inhibiting the function of Vitamin K.

The Vitamin K (phylloquinone) can therefore be considered an antagonist of dicumarolic anticoagulants and its excessive intake, can cancel or at least significantly reduce their effectiveness, exposing the patient to serious health risks.

It is therefore important for these patients to know which foods have the highest content of Vitamin K to adjust the diet in the best possible way.

The table presented here is a “dynamic” table as it is possible, without changing the page, to modify the food sorting criteria (by name, by increasing and decreasing vitamin K content).

In addition to sorting by name, for increasing and decreasing vitamin K contents, it is also possible to select the food group to be examined.

It becomes so easy to choose, for example, vegetables that contain less Vitamin K than all, by selecting “Vegetables and Vegetable Products” as a food group and “Sort by Vitamin K” as the sort order.

It becomes so easy to establish the vitamin K content in your diet foods and easily avoid those with the highest phylloquinone content.

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