Vitamin content of some food products

Food product
Milk and milk products
Bovine milk
Human milk
Butter
Cheese
Emmental
Camembert (60 %fat )
Camembert (30 %fat )
Eggs
Chicken egg yolk
Chicken egg white
Meat and meat products
Beef,muscle
Pork,muscle
Calf liver
Pork liver
Chicken liver
Pork kidneys
Blood sausage
Fish and fish products
Herring
Eel
Cod-liver oil
Cereals and cereal products
Wheat,whole kernel
Wheat flour,type 550
Wheat flour,type 1050
Wheat germ
Rye whole kernel
Rye flour,type 997
Corn whole kernel
Corn (breakfast cereal,corn flakes)
Oat flakes
Rice unpolished
Rice polished
Vegetables
Watercress
Mushrooms (cultivated)
Chicory
Endive
Lamb's lettuce
Kale
Potatoes
Kohlrabi
Head lettuce
Lentils,dried
Carrots
Brussels sprouts

Carotene

A mg

D g

E mg

0.018
0.003
0.38

0.028
0.054
0.59

0.088
0.07
1.2

0.07
0.28
2.2

0.12
0.29
0.1

0.27
0.50
0.2

1.1
0.17

0.53
0.77
0.30

0.29

0.88

5.6

5.7

0.02
0.006
28.0

0.33
36
33 1.3

0.06

0.41
0.24
0.60
0.5
0.45

0.02
0.04
0.98

27 1.5
20
3.26

0.02

1.4
0.34

0.06

27.6
2.0

1.3
0.17

2.0
0.18
1.5
0.74
0.18

4.9
0.01
3.4
1.7
3.9
5.2
0.005
0.2
1.1
0.1

1.94

0.6
1.7
0.05
0.6
12

0.4

0.12

0.47
0.6

Spinach
Edible mushroom (Boletus edulis)
Tomatoes
White cabbage
Fruits
Apple
Orange
Apricot
Strawberry
Grapefruit
Rose hips
Red currants
Black currants
Sour cherries
Plums
Sea buckthorn
Yeast
Baker' s yeast,pressed
Brewer's yeast,dried

4.8
0.59
0.07

2.5
0.63
0.81
1.7

0.05
0.1
1.8
0.02
0.01
4.8
0.03
0.08
0.24
0.41
1.5

0.49
0.32
0.5
0.12
0.30
4.2
0.71
1.9
0.13
0.86
3.2

3.1

Values are given in mg or g per 100 g of edible portion.

Grosch,Werner ;Schieberle -Food Chemistry

Total carotenoids with vitamin A activity.

K mg

B mg

B mg

NAM mg PAN mg

B mg

BIO g

FOL g

B g

0.0003
0.0005
0.007

0.04
0.02
0.005

0.18
0.04
0.02

0.09
0.17
0.03

0.35
0.21
0.05

0.04
0.01
0.005

3.5
0.6

8.0
8.0

0.4
0.05

0.003

0.05
0.04
0.05

0.34
0.37
0.67

0.18
0.95
1.2

0.40
0.7
0.9

0.11
0.2
0.3

3.0
2.8
5.0

9.0

3.0
38 2.4
66 3.1

0.29
0.02

0.40
0.32

0.07
0.09

3.7
0.14

0.3
0.012

53
7 9.2

208 2.0
0.1

0.013
0.90
0.28
0.31
0.32
0.34
0.07

0.08
0.23
2.61
3.2
2.49
1.8
0.13

0.26
5.0
15.0
15.7
11.6
8.4
1.2

7.5
0.70
7.9
6.8
7.2
3.1

0.31
0.4
0.17
0.6
0.8
0.6

0.24

3.0

3.0
0.8

0.04
0.18

0.22
0.32

3.8
2.6

0.9
0.3

0.5

4.5

0.48
0.11
0.43
2.01
0.35
0.19
0.36
0.60
0.59
0.41
0.06

0.09
0.03
0.07
0.72
0.17
0.11
0.20

1.2
0.4
0.63
1.0
1.5

0.27
0.10
0.24
0.5
0.23

0.15
0.09
0.03

5.1
0.5
1.4
4.5
1.8
0.8
1.5
1.4
1.0
5.2
1.3

0.7
0.2
1.1
1.7
0.6

0.4
0.07
0.16
0.28
0.15

3.0

0.09
0.10
0.06
0.05
0.07
0.1
0.11
0.05
0.06
0.48
0.07
0.13

0.17
0.44
0.03
0.12
0.08
0.25
0.05
0.05
0.08
0.26
0.05
0.14

0.7
5.2
0.24
0.4
0.4
2.1
1.2
1.8
0.3
2.5
0.6
0.7

2.1

0.07
0.05

4.8

0.48
0.018
0.09
0.06
0.08

0.13

0.04
0.063

0.02

0.82
0.002
0.2
0.015
0.24

0.4
0.1
0.1
1.4
0.3

0.25
0.3
0.31
0.1
0.06
0.6
0.27
0.3

80
30

5 8.5
13

6
1.1
1.1
17
5.0
6
20
12

16

0.5
0.4
2.7
1.9
5
0.4

240
220
380

58
16
30
520
35
33
31
6
67
16
11

25
50
109
145
187
15
70
41
168
17
101

60
40
20
20
50

0.4
0.006
0.07
0.004

0.02

0.09
0.03
0.06
0.05

0.20
0.37
0.04
0.04

0.6
4.9
0.5
0.3

0.3
2.7
0.3
0.3

0.22

0.035
0.08
0.04
0.03
0.05
0.09
0.04
0.05
0.05
0.07
0.03

0.032
0.04
0.05
0.5
0.02
0.06
0.03
0.04
0.06
0.04
0.21

0.3
0.3
0.8
0.5
0.24
0.48
0.23
0.28
0.4
0.4
0.3

0.1
0.2
0.3
0.3
0.25

0.0045
2.3

0.06
0.4

0.1
0.1
0.1
0.06
0.03
0.05
0.05
0.08

0.2
0.2

0.05
0.11

0.1
3.3

1.43
12.0

2.31
3.8

17.4
44.8

3.5
7.2

0.68
4.4

otal carotenoids with vitamin A activity.

Nicotinamide.

0.1
0.19

6.9

145
4

33
31

3.1

5
22
4
43
10

4
0.4
2.6
2.4

P
antothenic acid

11
8.8
29
2
10
33
20

293

Biotin

Folin acid

C mg
1.7
6.5
0.2
0.5

0.3
0.3
5.0
35
23
28
16

0.5
1.8

96
4.9
8.7
9.4
35
105
17
63
13
7.0
7.1
114

52
2.5
19
48
12
50
9.4
64
44
1250
36
177
12
5.4
450

Folin acid

Mineral content (Na,K,Fe,and P)of some foods .

Food product
Milk and dairy products
Bovine milk,
raw,high quality milk
Human milk
Butter
Cheese
Emmental( 45 % fat)
Camembert( 60% fat)
Camembert( 30% fat)
Eggs
Chicken egg yolk
Chicken egg white
Meat and meat products
Beef, whole carcass,lean
Pork,whole carcass,lean
Calf liver
Pork liver
Chicken liver
Pork kidney
Blood sausage
Fish and fish products
Herring
Eel
Cereal and cereal products
Wheat,whole kernel
Wheat flour,type 550
Wheat flour,type 1050
Wheat germ
Rye whole kernel
Rye flour,type 997
Corn whole kernel
Breakfast cereals
(corn flakes)
Oat flakes
Rice,unpolished
Rice,polished
Vegetables
Watercress
Mushrooms (cultivated)
Chicory
Endive
Peas,green
Lamb's lettuce
Kale
Potatoes

Na

48
16
5

157
53
16

120
31
13

275
709
669

95
95
120

1020
90
600

51
170

138
154

140
11

66
69
87
77
68
173
680

342
397
316
363
218
242
38

117
65

360
259

34
17

381
146
203
993
530
285
294

33
15
24
49
37
25
8

120
374
238
103

13
48
16
6

7.8
2.0
3.0
3.8
1
6
915
6.8
10
3.9
12
8
4.4
43
2
4
35
3.2

Ca

5.7
5
8.7
7.6
18
7
6.5

276
390
192
346
274
421
451
418 6.4

180
11
26
54
24
35
212

Kohlrabi
Head lettuce
Lentils,dried
Carrots
Brussels sprouts
Spinach
Edible mushroom (Boletus edulis)
Tomatoes
White cabbage
Fruits
Apple
Orange
Apricot
Strawberry
Grapefruit
Rose hips
Red currants
Black currants
Sour cherries
Plums
Sea buckthorn
Yeast
Baker' s yeast,pressed
Brewer's yeast,dried
Data are in mg /100 g edible portion (average values)
Grosch,Werner ;Schieberle -Food Chemistry

20
7.5
6.6
60
7
65
6
3.3
13
1.2
1.4
2
1.4
1.1
24
1.4
1.5
2
1.7
3.5
34
77

322
179
837
321
451
554
341 4.2
242 9.4
255
122 5.8
165
278
161
148
291
257
310
114
177 8.3
133
649
1410

68
22
65
37
31
117

46

42
16
21
24
257
29
46
8
42
28
50

Fe

0.046
0.06
0.02-0.2

92
15
21

0.35
0.13
0.17

636
310
385

7.2
0.2

590
21

2.6
1.0
7.9
7.4
7.3
6.4

190
192
306
407
240
260
22

1.1
0.9

250
334

3.3
1.0
2.2
8.5
2.8
1.9
1.5

341
108
208
1100
337
189
213

2.0
5.4
3.2
0.8

59
415
282
114

3.1
1.26
0.74
1.4
1.7
2.0
1.9
0.43

64
123
26
54
113
49
87
50

18

0.48
0.34
8.0
0.39
1.1
3.8
1.0
0.3
0.4

50
23
412
35
84
46
85
22
36

0.25
0.19
0.65
0.64
0.17
0.52
0.91
1.29
0.6
0.26
0.44

12
23
21
29
17
258
27
40
19
18
9

3.5
17.6

473
1900