I’ve posted my German DIY recipe on the Soylent subreddit for feedback, and a user from the US remarked on how I got my Vitamin K wrong. So obviously I checked, but nope: According to almost every european source I can find, the content is 63ug of Vitamin K per 100g of Oat Flour. I’ve written to the manufacturer of the oat flour I use, but haven’t heard back yet.
This isn’t just random nutrition sites, either - my search included several national nutrition databases as well as various universities.
This is more than one order of magnitude more Vitamin K than US sources list. The USDA lists 3.2ug per 100g of oats.
If the US have it right, my recipe is severely short on Vitamin K - but if I the EU sources have it right I’d risk an overdose by adding another vitamin supplement. What do?
On both sides of the atlantic I was unable to turn up any more information on how these numbers are obtained, or why they differ. In fact, I didn’t even find a single article even mentioning this difference, or any indication anybody ever noticed this. Then again, perhaps I just suck at google.
Did anybody else run into this problem or at least notice its existence? Or do I suck that bad at google that I was unable to find the obvious answer? I’d appreciate any input on the matter.