Table 3.
Staple foods in India that were evaluated for menaquinone-7 (MK-7; vitamin K2) and phylloquinone (vitamin K1) content.
| Food itema | Description | MK-7 content, mean (SD) | Phylloquinone (vitamin K1) content, mean (SD) |
| Dhokla | Fermented batter derived from rice and split chickpeas | —b | 2.76 (0.17)c |
| Naan | Bread leavened with yeast or with a bread starter (flatbread) | — | — |
| Jalebi | A sweet snack made with deep-fried wheat flour | — | — |
| Idli | A savory cake made of fermented lentils and rice | — | 1.67 (2.13)d |
| Handvo | A cake based on gram flour with vegetables and peanuts | — | 37.14 (3.02)d |
| Yogurt | A dairy product made by coagulating milk with any culinary acid (eg, lemon juice) | — | — |
| Cheese | Processed cheddar cheese | — | 4.71 (0.68)d |
| Buttermilk | A fermented dairy drink made by churning the butter out of cultured cream | — | 0.51 (0.05)c |
| Butter | Made of pure milk fat | — | 4.60 (0.82)d |
| Milk | Cow milk | — | 0.97 (0.19)c |
| Charoli | Almond-flavored seeds of a bush (Buchanania ianzan) | — | 2.85 (0.40)d |
aFour samples from each food item were analyzed.
bNot available (not detected).
cµg/100 mL
dµg/100 g