2009_Book_FoodChemistry

410 6 Vitamins
Table 6.7. Continued
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
Corn (breakfast cereal, corn flakes) 0.17 0.18 0.60 1.4 0.2 0.07 6
Oat flakes 1.5 0.063 0.59 0.15 1.0 1.1 0.16 20 67
Rice, unpolished 0.74 0.41 0.09 5.2 1.7 0.28 12 16
Rice, polished 0.18 0.06 0.03 1.3 0.6 0.15 3.0 11
Vegetables
Watercress 4.9 0.09 0.17 0.7 96
Mushrooms (cultivated) 0.01 1.94 0.12 0.02 0.10 0.44 5.2 2.1 0.07 16 25 4.9
Chicory 3.4 0.06 0.03 0.24 0.05 4.8 50 8.7
Endive 1.7 0.05 0.12 0.4 109 9.4
Lamb’s lettuce 3.9 0.6 0.07 0.08 0.4 0.25 145 35
Kale 5.2 1.7 0.82 0.1 0.25 2.1 0.3 0.5 187 105
Potatoes 0.005 0.05 0.002 0.11 0.05 1.2 0.4 0.31 0.4 15 17
Kohlrabi 0.2 0.05 0.05 1.8 0.1 0.1 2.7 70 63
Head lettuce 1.1 0.6 0.2 0.06 0.08 0.3 0.1 0.06 1.9 41 13
Lentils, dried 0.1 0.48 0.26 2.5 1.4 0.6 168 7.0
Carrots 12 0.47 0.015 0.07 0.05 0.6 0.3 0.27 5 17 7.1
Brussels sprouts 0.4 0.6 0.24 0.13 0.14 0.7 0.3 0.4 101 114
Spinach 4.8 2.5 0.4 0.09 0.20 0.6 0.3 0.22 6.9 145 52
Edible mushroom (Boletus edulis) 3.1 0.63 0.03 0.37 4.9 2.7 2.5
Tomatoes 0.59 0.81 0.006 0.06 0.04 0.5 0.3 0.1 4 33 19
White cabbage 0.07 1.7 0.07 0.05 0.04 0.3 0.3 0.19 3.1 31 48
Fruits
Apple 0.05 0.49 0.004 0.035 0.032 0.3 0.1 0.1 0.0045 5 12
Orange 0.1 0.32 0.08 0.04 0.3 0.2 0.1 2.3 22 50
Apricot 1.8 0.5 0.04 0.05 0.8 0.3 0.1 4 9.4
Strawberry 0.02 0.12 0.02 0.03 0.05 0.5 0.3 0.06 4 43 64
Grapefruit 0.01 0.30 0.05 0.02 0.24 0.25 0.03 0.4 10 44
Rose hips 4.8 4.2 0.09 0.06 0.48 0.05 1250
Red currants 0.03 0.71 0.04 0.03 0.23 0.06 0.05 2.6 11 36
Black currants 0.08 1.9 0.05 0.04 0.28 0.4 0.08 2.4 8.8 177
Sour cherries 0.24 0.13 0.05 0.06 0.4 29 12
Plums 0.41 0.86 0.07 0.04 0.4 0.2 0.05 0.1 2 5.4
Sea buckthorn 1.5 3.2 0.03 0.21 0.3 0.2 0.11 3.3 10 450
Yeast
Baker’s yeast, pressed 1.43 2.31 17.4 3.5 0.68 33 293
Brewer’s yeast, dried 12.0 3.8 44.8 7.2 4.4 20
a Values are given in mg or µg per 100 g of edible portion. b Total carotenoids with vitamin A activity. c Nicotinamide.
d Pantothenic acid. e Biotin. f Folic acid.