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MK-4 is synthesized by animal tissues and is found in meat, eggs, and dairy products. [20] Cheeses have been found to contain MK-8 at 10–20 μg per 100 g and MK-9 at 35–55 μg per 100 g. [14] In one report, no substantial differences in MK-4 levels were observed between wild game, free-range animals, and factory farm animals. [21]
Small amounts are provided by animal-sourced foods. Vitamin K 2 is primarily from animal-sourced foods, with poultry and eggs much better sources than beef, pork or fish. [7] One exception to the latter is nattÅ, which is made from bacteria-fermented soybeans. It is a rich food source of vitamin K 2 variant MK-7, made by the bacteria. [17]
Egg yolk: 1085 Caviar: 588 Fish oil, menhaden: 521 Foie Gras: 515 Roe: 479 Egg: 373 Lamb kidney: 337 Pork liver: 301 Clarified butter; Ghee: 256 Butter: 215 Oyster: 206 Lobster: 200 Pate: 150 Heavy whipping cream: 137 Crab meat (Alaskan King) 127 Shrimp: 125 Light whipping cream (30-36% fat) 111 Cream cheese: 110 Yellow cheese (about 1 cup) 108
"The Red’s Turkey Sausage Egg’Wich is made with two fluffy cage-free eggs instead of bread, real cheese, and an antibiotic-free sage flavored sausage patty—all for under 200 calories per ...
Cholecalciferol is present in food such as fatty fish, beef liver, eggs, and cheese. [6] [7] In some countries, cholecalciferol is also added to products like plants, cow milk, fruit juice, yogurt, and margarine. [6] [7]
Eggs, melted cheese, and chilis served on toast [19] Fios de ovos: Sweet Portugal: Angel hair, called in Portuguese fios de ovos ("egg threads"), is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. Foi tong [20] Sweet Thailand: Derived from Portugal's fios de ovos. Egg foo yung ...
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Transfer the cream cheese mixture to the prepared baking dish. Bake until beginning to bubble, about 20 minutes. If desired, broil the top for 1 to 2 minutes until golden brown.