Vitamin K Content of Fishes and Shellfishes
(221 - 223)
0 μg
(per 20 g edible portion)
Oyster (cultured, raw)
0 μg
(per 32 g edible portion)
Abalone (canned in brine)
0 μg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
<
1
…
23
>
