Amount of Vitamin K (phylloquinone) in Salami, cooked, beef plus pork
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There is µg amount of Vitamin K (phylloquinone) in amount of Salami, cooked, beef plus pork
VITAMIN K (phylloquinone)
Similarly to vitamin D, vitamin K can be acquired from non-food source. It can be produced by bacteria in our gastrointestinal tract, this manufactured vitamin K is than easily absorbed by our body.
There are two natural forms of vitamin K, menaquinones from fish oil, meats, also synthesised in the gut (K2) and phylloquinone from plant source (K1). Synthetic form is called menadione (sometimes used as nutritional supplement). The major role of vitamin K is blood clotting that prevents uncontrolled bleeding. Vitamin K is crucial for activation of several proteins that are necessary to form a blood clot. Vitamin K is also involved in synthesis of bone proteins, this ensures proper bone density and prevents hip fractures.
Just like with vitamin E deficiency due to dietary intake is rare, but secondary deficiency can occur due to fat absorption when bile production is diminished. Another reason can be common use of antibiotics as they kill the bacteria necessary for vitamin K synthesis. Beside the bacterial synthesis in our digestive tract we can obtain vitamin K from green leafy vegetables, cabbage, broccoli, kelp, eggs and oats.
Determine, under different quantities, how much of Vitamin K (phylloquinone) nutrient can be found in Salami, cooked, beef plus pork. Calculate and convert the amounts.