2009_Book_FoodChemistry

6.2 Fat-Soluble Vitamins 409
Table 6.7. Vitamin content of some food products a
Food product Carotene b A D E K B1 B2 NAM c PAN d B6 BIO e FOL f B12 C
mg mg µg mg mg mg mg mg mg mg µg µg µg mg
Milk and milk products
Bovine milk 0.018 0.028 0.088 0.07 0.0003 0.04 0.18 0.09 0.35 0.04 3.5 8.0 0.4 1.7
Human milk 0.003 0.054 0.07 0.28 0.0005 0.02 0.04 0.17 0.21 0.01 0.6 8.0 0.05 6.5
Butter 0.38 0.59 1.2 2.2 0.007 0.005 0.02 0.03 0.05 0.005 0.2
Cheese
Emmental 0.12 0.27 1.1 0.53 0.003 0.05 0.34 0.18 0.40 0.11 3.0 9.0 3.0 0.5
Camembert (60% fat) 0.29 0.50 0.77 0.04 0.37 0.95 0.7 0.2 2.8 38 2.4
Camembert (30% fat) 0.1 0.2 0.17 0.30 0.05 0.67 1.2 0.9 0.3 5.0 66 3.1
Eggs
Chicken egg yolk 0.29 0.88 5.6 5.7 0.29 0.40 0.07 3.7 0.3 53 208 2.0 0.3
Chicken egg white 0.02 0.32 0.09 0.14 0.012 7 9.2 0.1 0.3
Meat and meat products
Beef, muscle 0.02 0.48 0.013 0.08 0.26 7.5 0.31 0.24 3.0 3.0 5.0
Pork, muscle 0.006 0.41 0.018 0.90 0.23 5.0 0.70 0.4 0.8
Calf liver 28.0 0.33 0.24 0.09 0.28 2.61 15.0 7.9 0.17 80 240 60 35
Pork liver 36 0.60 0.06 0.31 3.2 15.7 6.8 0.6 30 220 40 23
Chicken liver 33 1.3 0.5 0.08 0.32 2.49 11.6 7.2 0.8 380 20 28
Pork kidneys 0.06 0.45 0.34 1.8 8.4 3.1 0.6 20 16
Blood sausage 0.02 0.07 0.13 1.2 50
Fish and fish products
Herring 0.04 27 1.5 0.04 0.22 3.8 0.9 0.5 4.5 5 8.5 0.5
Eel 0.98 20 8 0.18 0.32 2.6 0.3 13 1 1.8
Cod-liver oil 3.26
Cereals and cereal products
Wheat, whole kernel 0.02 1.4 0.48 0.09 5.1 1.2 0.27 6 58
Wheat flour, type 550 0.34 0.11 0.03 0.5 0.4 0.10 1.1 16
Wheat flour, type 1050 0.43 0.07 1.4 0.63 0.24 1.1 30
Wheat germ 0.06 27.6 0.13 2.01 0.72 4.5 1.0 0.5 17 520
Rye whole kernel 2.0 0.35 0.17 1.8 1.5 0.23 5.0 35
Rye flour, type 997 0.19 0.11 0.8 33
Corn whole kernel 1.3 2.0 0.04 0.36 0.20 1.5 0.7 0.4 6 31