Vitamin K Content of Cereals
(31 - 40)
(0)
(per 20 g edible portion)
Parboiled grain
(0)
(per 10 g edible portion)
Buckwheat flour (outer layer)
(0)
(per 10 g edible portion)
Buckwheat flour (middle layer)
(0)
(per 10 g edible portion)
Buckwheat flour (inner layer)
(0)
(per 15 g edible portion)
Domyojiko
(0)
(per 15 g edible portion)
Shiratamako
(0)
(per 320 g edible portion)
Akumaki
(0)
(per 100 g edible portion)
Rice-koji
(0)
(per 75 g edible portion)
Rice vermicelli (raw)
(0)
(per 10 g edible portion)
Joshin powder
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