The amount of Fishes and Shellfishes that contain 4 μg of Vitamin K
(11 - 18)
22 μg
(per 720 g edible portion)
Mackerel (raw)
×
0.2
4 μg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
×
1
4 μg
(per 120 g edible portion)
Abalone (steamed and dried)
×
1
3 μg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
×
1.3
1 μg
(per 73 g edible portion)
Scallop (boiled)
×
4
2 μg
(per 100 g edible portion)
Hard clam (tsukudani)
×
2
1 μg
(per 100 g edible portion)
Scallop (raw)
×
4
1 μg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
×
4
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