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Vitamin content of some food products
Food product Carotene A mg D g E mg
Milk and milk products
Bovine milk 0.018 0.028 0.088 0.07
Human milk 0.003 0.054 0.07 0.28
Butter 0.38 0.59 1.2 2.2
Cheese
Emmental 0.12 0.27 1.1 0.53
Camembert (60 %fat ) 0.29 0.50 0.77
Camembert (30 %fat ) 0.1 0.2 0.17 0.30
Eggs
Chicken egg yolk 0.29 0.88 5.6 5.7
Chicken egg white
Meat and meat products
Beef,muscle 0.02
Pork,muscle 0.006 0.41
Calf liver 28.0 0.33 0.24
Pork liver 36 0.60
Chicken liver 33 1.3 0.5Pork kidneys 0.06 0.45
Blood sausage 0.02
Fish and fish products
Herring 0.04 27 1.5
Eel 0.98 20 8
Cod-liver oil 3.26
Cereals and cereal products
Wheat,whole kernel 0.02 1.4
Wheat flour,type 550 0.34
Wheat flour,type 1050
Wheat germ 0.06 27.6
Rye whole kernel 2.0
Rye flour,type 997
Corn whole kernel 1.3 2.0
Corn (breakfast cereal,corn flakes) 0.17 0.18
Oat flakes 1.5
Rice unpolished 0.74
Rice polished 0.18
Vegetables
Watercress 4.9
Mushrooms (cultivated) 0.01 1.94 0.12
Chicory 3.4
Endive 1.7
Lamb's lettuce 3.9 0.6
Kale 5.2 1.7
Potatoes 0.005 0.05
Kohlrabi 0.2
Head lettuce 1.1 0.6
Lentils,dried 0.1
Carrots 12 0.47
Brussels sprouts 0.4 0.6
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Spinach 4.8 2.5
Edible mushroom (Boletus edulis) 3.1 0.63
Tomatoes 0.59 0.81
White cabbage 0.07 1.7
Fruits
Apple 0.05 0.49
Orange 0.1 0.32
Apricot 1.8 0.5
Strawberry 0.02 0.12
Grapefruit 0.01 0.30
Rose hips 4.8 4.2
Red currants 0.03 0.71
Black currants 0.08 1.9
Sour cherries 0.24 0.13
Plums 0.41 0.86
Sea buckthorn 1.5 3.2
Yeast
Baker' s yeast,pressed
Brewer's yeast,dried
Values are given in mg or g per 100 g of edible portion. Total carotenoids wit
Grosch,Werner ;Schieberle -Food Chemistry
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K mg B mg B mg NAMmg PANmg B mg BIO g FOL g B g
0.0003 0.04 0.18 0.09 0.35 0.04 3.5 8.0 0.4
0.0005 0.02 0.04 0.17 0.21 0.01 0.6 8.0 0.05
0.007 0.005 0.02 0.03 0.05 0.005
0.003 0.05 0.34 0.18 0.40 0.11 3.0 9.0 3.0
0.04 0.37 0.95 0.7 0.2 2.8 38 2.4
0.05 0.67 1.2 0.9 0.3 5.0 66 3.1
0.29 0.40 0.07 3.7 0.3 53 208 2.0
0.02 0.32 0.09 0.14 0.012 7 9.2 0.1
0.48 0.013 0.08 0.26 7.5 0.31 0.24 3.0 3.0
0.018 0.90 0.23 5.0 0.70 0.4 0.8
0.09 0.28 2.61 15.0 7.9 0.17 80 240 60
0.06 0.31 3.2 15.7 6.8 0.6 30 220 40
0.08 0.32 2.49 11.6 7.2 0.8 380 200.34 1.8 8.4 3.1 0.6 20
0.07 0.13 1.2 50
0.04 0.22 3.8 0.9 0.5 4.5 5 8.5
0.18 0.32 2.6 0.3 13 1
0.48 0.09 5.1 1.2 0.27 6 58
0.11 0.03 0.5 0.4 0.10 1.1 16
0.43 0.07 1.4 0.63 0.24 1.1 30
0.13 2.01 0.72 4.5 1.0 0.5 17 520
0.35 0.17 1.8 1.5 0.23 5.0 35
0.19 0.11 0.8 33
0.04 0.36 0.20 1.5 0.7 0.4 6 31
0.60 1.4 0.2 0.07 6
0.063 0.59 0.15 1.0 1.1 0.16 20 67
0.41 0.09 5.2 1.7 0.28 12 16
0.06 0.03 1.3 0.6 0.15 3.0 11
0.09 0.17 0.7
0.02 0.10 0.44 5.2 2.1 0.07 16 25
0.06 0.03 0.24 0.05 4.8 50
0.05 0.12 0.4 109
0.07 0.08 0.4 0.25 145
0.82 0.1 0.25 2.1 0.3 0.5 187
0.002 0.11 0.05 1.2 0.4 0.31 0.4 15
0.05 0.05 1.8 0.1 0.1 2.7 70
0.2 0.06 0.08 0.3 0.1 0.06 1.9 41
0.48 0.26 2.5 1.4 0.6 168
0.015 0.07 0.05 0.6 0.3 0.27 5 17
0.24 0.13 0.14 0.7 0.3 0.4 101
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0.4 0.09 0.20 0.6 0.3 0.22 6.9 145
0.03 0.37 4.9 2.7
0.006 0.06 0.04 0.5 0.3 0.1 4 33
0.07 0.05 0.04 0.3 0.3 0.19 3.1 31
0.004 0.035 0.032 0.3 0.1 0.1 0.0045 5
0.08 0.04 0.3 0.2 0.1 2.3 22
0.04 0.05 0.8 0.3 0.1 4
0.02 0.03 0.5 0.5 0.3 0.06 4 43
0.05 0.02 0.24 0.25 0.03 0.4 10
0.09 0.06 0.48 0.05
0.04 0.03 0.23 0.06 0.05 2.6 11
0.05 0.04 0.28 0.4 0.08 2.4 8.8
0.05 0.06 0.4 29
0.07 0.04 0.4 0.2 0.05 0.1 2
0.03 0.21 0.3 0.2 0.11 3.3 10
1.43 2.31 17.4 3.5 0.68 33 293
12.0 3.8 44.8 7.2 4.4 20
h vitamin A activity. Niconamide. Pantothenic acid Biotin Folin acid
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C mg
1.7
6.5
0.2
0.5
0.3
0.3
5.0
35
23
2816
0.5
1.8
96
4.9
8.7
9.4
35
105
17
63
13
7.0
7.1
114
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52
2.5
19
48
12
50
9.4
64
44
1250
36
177
12
5.4
450
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Mineral content (Na,K,Fe,and P)of some foods .
Food product Na K Ca
Milk and dairy products
Bovine milk,
raw,high quality milk 48 157 120
Human milk 16 53 31
Butter 5 16 13Cheese
Emmental( 45 % fat) 275 95 1020
Camembert( 60% fat) 709 95 90
Camembert( 30% fat) 669 120 600
Eggs
Chicken egg yolk 51 138 140
Chicken egg white 170 154 11
Meat and meat products
Beef, whole carcass,lean 66 342 5.7
Pork,whole carcass,lean 69 397 5
Calf liver 87 316 8.7
Pork liver 77 363 7.6
Chicken liver 68 218 18
Pork kidney 173 242 7
Blood sausage 680 38 6.5
Fish and fish products
Herring 117 360 34
Eel 65 259 17
Cereal and cereal products
Wheat,whole kernel 7.8 381 33
Wheat flour,type 550 2.0 146 15Wheat flour,type 1050 3.0 203 24
Wheat germ 5 993 49
Rye whole kernel 3.8 530 37
Rye flour,type 997 1 285 25
Corn whole kernel 6 294 8
Breakfast cereals
(corn flakes) 915 120 13
Oat flakes 6.8 374 48
Rice,unpolished 10 238 16
Rice,polished 3.9 103 6
Vegetables
Watercress 12 276 180
Mushrooms (cultivated) 8 390 11
Chicory 4.4 192 26
Endive 43 346 54
Peas,green 2 274 24
Lamb's lettuce 4 421 35
Kale 35 451 212
Potatoes 3.2 418 6.4
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Kohlrabi 20 322 68
Head lettuce 7.5 179 22
Lentils,dried 6.6 837 65
Carrots 60 321 37
Brussels sprouts 7 451 31
Spinach 65 554 117
Edible mushroom (Boletus edulis) 6 341 4.2Tomatoes 3.3 242 9.4
White cabbage 13 255 46
Fruits
Apple 1.2 122 5.8
Orange 1.4 165 42
Apricot 2 278 16
Strawberry 1.4 161 21
Grapefruit 1.1 148 24
Rose hips 24 291 257
Red currants 1.4 257 29
Black currants 1.5 310 46
Sour cherries 2 114 8
Plums 1.7 177 8.3
Sea buckthorn 3.5 133 42
Yeast
Baker' s yeast,pressed 34 649 28
Brewer's yeast,dried 77 1410 50
Data are in mg /100 g edible portion (average values)
Grosch,Werner ;Schieberle -Food Chemistry
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Fe P
0.046 92
0.06 15
0.02-0.2 21
0.35 636
0.13 310
0.17 385
7.2 590
0.2 21
2.6 190
1.0 192
7.9 306
18 407
7.4 240
7.3 260
6.4 22
1.1 250
0.9 334
3.3 341
1.0 1082.2 208
8.5 1100
2.8 337
1.9 189
1.5 213
2.0 59
5.4 415
3.2 282
0.8 114
3.1 64
1.26 123
0.74 26
1.4 54
1.7 113
2.0 49
1.9 87
0.43 50
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0.48 50
0.34 23
8.0 412
0.39 35
1.1 84
3.8 46
1.0 850.3 22
0.4 36
0.25 12
0.19 23
0.65 21
0.64 29
0.17 17
0.52 258
0.91 27
1.29 40
0.6 19
0.26 18
0.44 9
3.5 473
17.6 1900