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Alimentos ricos en Vitamin K (phylloquinone)

Principales fuentes de alimentos de Vitamin K (phylloquinone) clasificadas según el USDA FoodData Central — por 100 g y por ración.

Mostrando los top 50 alimentos

Por 100 g: µg

  1. 1

    Spices, sage, ground

    1714,5 µg/ 100 g12 µg (1 g)1429% DV
  2. 2

    Spices, thyme, dried

    1714,5 µg/ 100 g17,15 µg (1 g)1429% DV
  3. 3

    Spices, basil, dried

    1714,5 µg/ 100 g12 µg (1 g)1429% DV
  4. 4

    Parsley, fresh

    1640 µg/ 100 g984 µg (60 g)1367% DV
  5. 5

    Parsley, raw

    1640 µg/ 100 g984 µg (60 g)1367% DV
  6. 6

    Spices, coriander leaf, dried

    1359,5 µg/ 100 g8,16 µg (1 g)1133% DV
  7. 7

    Spices, parsley, dried

    1359,5 µg/ 100 g6,8 µg (1 g)1133% DV
  8. 8

    Amaranth leaves, raw

    1140 µg/ 100 g319,2 µg (28 g)950% DV
  9. 9

    Chard, cooked

    866,2 µg/ 100 g1299,3 µg (150 g)722% DV
  10. 10

    Chard, swiss, raw

    830 µg/ 100 g298,8 µg (36 g)692% DV
  11. 11

    Chard, raw

    830 µg/ 100 g298,8 µg (36 g)692% DV
  12. 12

    Dandelion greens, cooked

    812,5 µg/ 100 g893,75 µg (110 g)677% DV
  13. 13

    Spices, poultry seasoning

    805,4 µg/ 100 g12,08 µg (2 g)671% DV
  14. 14

    Dandelion greens, raw

    778,4 µg/ 100 g428,12 µg (55 g)649% DV
  15. 15

    Dandelion greens, raw

    778,4 µg/ 100 g428,12 µg (55 g)649% DV
  16. 16

    Collards, frozen, boiled

    623,2 µg/ 100 g1059,44 µg (170 g)519% DV
  17. 17

    Collards, frozen, boiled

    623,2 µg/ 100 g1059,44 µg (170 g)519% DV
  18. 18

    Spices, marjoram, dried

    621,7 µg/ 100 g3,73 µg (1 g)518% DV
  19. 19

    Spices, oregano, dried

    621,7 µg/ 100 g6,22 µg (1 g)518% DV
  20. 20

    Collards, frozen, cooked

    621,3 µg/ 100 g1056,21 µg (170 g)518% DV
  21. 21

    Collards, frozen, cooked with oil

    606,2 µg/ 100 g1060,85 µg (175 g)505% DV
  22. 22

    Collards, frozen, cooked

    605,4 µg/ 100 g1059,45 µg (175 g)505% DV
  23. 23

    Collards, frozen, cooked with butter or margarine

    604,6 µg/ 100 g1058,05 µg (175 g)504% DV
  24. 24

    Mustard greens, cooked, boiled

    592,7 µg/ 100 g829,78 µg (140 g)494% DV
  25. 25

    Mustard greens, cooked, boiled

    592,7 µg/ 100 g829,78 µg (140 g)494% DV
  26. 26

    Spinach, cooked

    568,1 µg/ 100 g473% DV
  27. 27

    Spinach, fresh, cooked

    566,4 µg/ 100 g1019,52 µg (180 g)472% DV
  28. 28

    Cress, cooked

    566,3 µg/ 100 g792,82 µg (140 g)472% DV
  29. 29

    Spinach, fresh, cooked with oil

    553,4 µg/ 100 g1023,79 µg (185 g)461% DV
  30. 30

    Spinach, NS as to form, cooked

    552,4 µg/ 100 g1021,94 µg (185 g)460% DV
  31. 31

    Spinach, fresh, cooked

    552,4 µg/ 100 g1021,94 µg (185 g)460% DV
  32. 32

    Spinach, fresh, cooked with butter or margarine

    551,5 µg/ 100 g1020,28 µg (185 g)460% DV
  33. 33

    Dandelion greens, cooked, boiled

    551,4 µg/ 100 g578,97 µg (105 g)460% DV
  34. 34

    Cress, garden, raw

    541,9 µg/ 100 g270,95 µg (50 g)452% DV
  35. 35

    Cress, raw

    541,9 µg/ 100 g270,95 µg (50 g)452% DV
  36. 36

    Spinach, frozen, boiled

    540,7 µg/ 100 g513,67 µg (95 g)451% DV
  37. 37

    Spinach, frozen, boiled

    540,7 µg/ 100 g513,67 µg (95 g)451% DV
  38. 38

    Spinach, frozen, cooked

    539,1 µg/ 100 g1159,07 µg (215 g)449% DV
  39. 39

    Spinach, frozen, cooked with oil

    526,3 µg/ 100 g1157,86 µg (220 g)439% DV
  40. 40

    Spinach, frozen, cooked

    525,5 µg/ 100 g1156,1 µg (220 g)438% DV
  41. 41

    Spinach, frozen, cooked with butter or margarine

    524,7 µg/ 100 g1154,34 µg (220 g)437% DV
  42. 42

    Turnip greens, frozen, boiled

    518,9 µg/ 100 g425,5 µg (82 g)432% DV
  43. 43

    Turnip greens, frozen, boiled

    518,9 µg/ 100 g851 µg (164 g)432% DV
  44. 44

    Turnip greens, frozen, cooked

    517,3 µg/ 100 g853,55 µg (165 g)431% DV
  45. 45

    Turnip greens, frozen, cooked

    504,4 µg/ 100 g857,48 µg (170 g)420% DV
  46. 46

    Greens, frozen, cooked

    500,4 µg/ 100 g850,68 µg (170 g)417% DV
  47. 47

    Stinging Nettles, blanched (Northern Plains Indians)

    498,6 µg/ 100 g443,75 µg (89 g)416% DV
  48. 48

    Lambsquarters, cooked, boiled

    494,2 µg/ 100 g889,56 µg (180 g)412% DV
  49. 49

    Lambsquarters, cooked, boiled

    494,2 µg/ 100 g889,56 µg (180 g)412% DV
  50. 50

    Spinach, cooked, boiled

    493,6 µg/ 100 g888,48 µg (180 g)411% DV

Por qué Vitamin K (phylloquinone) importa

Vitamin K (phylloquinone) es un vitamina esencial. Aparece naturalmente en una variedad de alimentos integrales y está catalogado por el USDA FoodData Central con valores por 100 g para miles de ingredientes. La lista clasificada anteriormente muestra las fuentes alimentarias más densas del conjunto de datos del USDA.

Referencia diaria de ingesta

Valor Diario Recomendado (VDR)120 µg por día

Mejor para estos tipos de dieta

Los alimentos Vitamin K (phylloquinone) de mayor calificación encajan naturalmente en estos patrones dietéticos:

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