File:Averages (%) of foods containing appropriate vitamin K levels (to achieve adequate vitamin K intake) based on the proposed method in food groups.pdf
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DescriptionAverages (%) of foods containing appropriate vitamin K levels (to achieve adequate vitamin K intake) based on the proposed method in food groups.pdf |
English: Averages (%) of foods containing appropriate vitamin K levels (to achieve adequate vitamin K intake) based on the proposed method in food groups. All high vitamin K (excellent source of vitamin K) and vitamin K source (good source of vitamin K) foods, excluding high vitamin K and vitamin K source baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. High vitamin K and vitamin K source baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age. About 79.2% of foods contained vitamin K. On the basis of the proposed method, the average (%) of foods containing appropriate vitamin K levels in food groups was 12.08%, of which 5.98% was the average of vitamin K source (good source of vitamin K) foods, and 6.1% was the average of high vitamin K (excellent source of vitamin K) foods. Restaurant foods with 66.13%, baby foods with 55.05%, vegetables and vegetable products with 44.84%, fats and oils with 27.62%, meals, entrees, and side dishes with 23.64%, soups, sauces, and gravies with 15.76%, American Indian/Alaska Native foods with 15%, fruits and fruit juices with 11.2%, and fast foods with 10.31% had the highest averages of foods containing appropriate vitamin K levels. Foods containing appropriate vitamin K levels were not found in five food groups (breakfast cereals; lamb, veal, and game products; pork products; poultry products; sweets) and were few in 11 food groups (beef products; finfish and shellfish products; dairy and egg products; cereal grains and pasta; nut and seed products; sausages and luncheon meats; legumes and legume products; beverages; baked products; spices and herbs; snacks). Prepared foods contain variable amounts of vitamin K depending on the content of green vegetables and the source and amount of oil used in their preparation. |
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Source | Own work |
Author | SSamadi15 |
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current | 13:35, 29 October 2023 | 1,752 × 1,239 (341 KB) | SSamadi15 (talk | contribs) | Uploaded own work with UploadWizard |
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Author | Sadegh Samadi |
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Software used | Microsoft® Word LTSC |
Date and time of digitizing | 21:51, 25 May 2023 |
File change date and time | 21:51, 25 May 2023 |
Conversion program | Microsoft® Word LTSC |
Encrypted | no |
Page size | 841.92 x 595.32 pts (A4) |
Version of PDF format | 1.7 |