Vitamin K Content of Fishes and Shellfishes (21 - 30)

1 μg

(per 100 g edible portion)
Scallop (raw)
-

(per 48 g edible portion)
Hard clam (boiled)
-

(per 50 g edible portion)
Freshwater clam (raw)
-

(per 25 g edible portion)
Bloody clam (raw)
0 μg

(per 6 g edible portion)
Loach (boiled)
0 μg

(per 6 g edible portion)
Loach (raw)
-

(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
-

(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
-

(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
1 μg

(per 60 g edible portion)
Japanese pilchard (maruboshi)

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