Vitamin K Content of Meats
(21 - 30)
6 μg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
7 μg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
18 μg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
13 μg
(per 95 g edible portion)
Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
5 μg
(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
8 μg
(per 70 g edible portion)
Swine, Sausage (dry)
18 μg
(per 182 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
19 μg
(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
20 μg
(per 203 g edible portion)
Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
4 μg
(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
<
1
2
3
…
15
>