Table 3. Vitamin K content of eggs commonly consumed in Korea
| Egg fraction | Processing type | Region1) | Vitamin K (μg/100 g sample) |
| Phylloquinone | Menaquinone |
| Commercial egg | Whole | Boiling | - | ND4) | 16.26±0.022)l3) |
| White | Boiling | - | ND | ND |
| Yolk | Boiling | - | ND | 47.27±0.75g |
| Fertilized egg | White | Raw | - | ND | ND |
| Yolk | Raw | - | 0.12±0.00d | 47.89±0.21g |
| White | Boiling | - | ND | ND |
| Yolk | Boiling | - | 0.23±0.00c | 62.50±0.19f |
| Whole | Raw | 1 | 0.11±0.00e | 158.37±0.07b |
| Whole | Raw | 2 | ND | 107.47±1.52c |
| Whole | Raw | 3 | ND | 165.97±6.92a |
| Whole | Raw | 4 | 1.36±0.01a | 80.88±0.31d |
| Whole | Boiling | 1 | ND | 20.72±0.30jk |
| Whole | Boiling | 2 | ND | 15.04±0.03l |
| Whole | Boiling | 3 | ND | 22.73±0.15ij |
| Whole | Boiling | 4 | ND | 18.44±0.11kl |
| Etc | Whole | Baking | - | ND | 25.23±0.02i |
| White | Baking | - | ND | ND |
| Yolk | Baking | - | ND | 70.90±0.13e |
| Whole | Powder | - | 0.65±0.01b | 36.71±0.31h |
| White | Powder | - | ND | ND |
Region numbers (1-4) refer to the four production areas sampled for fertilized eggs.
All values are mean±SD (n=2).
Means with different superscript letters (a-l) within the same column are significantly different by Duncan’s multiple range test at p<0.05.
ND, not detected.