Phylloquinone (Vitamin K1) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study

Abstract

Two hundred sixty-one foods from the U.S. Food and Drug Administration's Total Diet Study were analyzed for phylloquinone (vitamin K1) using a high-performance liquid chromatographic method that incorporates postcolumn reduction of the quinone, followed by fluorescence detection of the hydroquinone form of the vitamin. Green, leafy vegetables still appear to be the predominant dietary source of this vitamin (113-440) micrograms of phylloquinone/100 g of vegetable), followed by certain vegetable oils that are derived from vegetables or seeds containing large concentrations of phylloquinone. Some mixed dishes contain moderate amounts of phylloquinone that are attributable to the vegetable oils used in their preparation. Other foods, such as certain meats, brewed beverages, soft drinks, and alcoholic beverages, contained negligible amounts of phylloquinone. These data expand and improve the quality and quantity of the phylloquinone food composition table and will be used to prioritize future analyses