Vitamin K Content of Fishes and Shellfishes
(1 - 10)
110 μg
(per 120 g edible portion)
Abalone (shiokara)
72 μg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
35 μg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
36 μg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
1 μg
(per 3 g edible portion)
Sea cucumber (konowata)
12 μg
(per 120 g edible portion)
Abalone (raw)
4 μg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
3 μg
(per 17 g edible portion)
Sea urchin (neri-uni)
10 μg
(per 170 g edible portion)
Mackerel (baked)
11 μg
(per 220 g edible portion)
Mackerel (boiled)
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