The amount of Fishes and Shellfishes that contain 4 μg of Vitamin K (1 - 10)

• 

  110 μg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 0.04
• 

  72 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.06
• 

  35 μg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in oil)
  × 0.1
• 

  36 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 0.1
• 

  1 μg

  (per 3 g edible portion)

  Sea cucumber (konowata)
  × 4
• 

  12 μg

  (per 120 g edible portion)

  Abalone (raw)
  × 0.3
• 

  4 μg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 1
• 

  3 μg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 1.3
• 

  10 μg

  (per 170 g edible portion)

  Mackerel (baked)
  × 0.4
• 

  11 μg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 0.4