The amount of Algae that contain 2.5 μg of Vitamin K (41 - 49)

• 

  4 μg

  (per 5 g edible portion)

  Shio-konbu
  × 0.6
• 

  35 μg

  (per 50 g edible portion)

  Wakame, Dried product (haiboshi , soaked in water)
  × 0.07
• 

  20 μg

  (per 50 g edible portion)

  Wakame Fruit-bearing leave (raw)
  × 0.1
• 

  2 μg

  (per 5 g edible portion)

  Green caviar (raw)
  × 1.3
• 

  3 μg

  (per 10 g edible portion)

  Wakame Stipe and center vein (blanched and salted,desalted)
  × 0.8
• 

  14 μg

  (per 75 g edible portion)

  Okinawa-mozuku (salted, desalted)
  × 0.2
• 

  2 μg

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 1.3
• 

  7 μg

  (per 50 g edible portion)

  Mozuku (salted, desalted)
  × 0.4
• 

  2 μg

  (per 20 g edible portion)

  Hitoegusa (tsukudani)
  × 1.3