Fishes and Shellfishes High in Vitamin K (1st - 20th) (per 100 g edible portion)

• Abalone (shiokara)
  
  92 μg
• Ayu sweetfish (wild, viscera, baked)
  
  80 μg
• Tuna, Canned product (flaked light meat in oil)
  
  44 μg
• Ayu sweetfish (wild, viscera, raw)
  
  40 μg
• Sea urchin (raw gonads)
  
  27 μg
• Sea cucumber (konowata)
  
  23 μg
• Abalone (raw)
  
  23 μg
• Sea urchin (tsubu-uni)
  
  22 μg
• Japanese eel (viscera, raw)
  
  17 μg
• Ayu sweetfish (cultured, viscera, baked)
  
  16 μg
• Sea urchin (neri-uni)
  
  15 μg
• Ayu sweetfish (cultured, viscera, raw)
  
  11 μg
• Opossum shrimp (tsukudani)
  
  7 μg
• Striped mullet (karasumi)
  
  7 μg
• Mackerel (baked)
  
  6 μg
• Ayu sweetfish (uruka)
  
  6 μg
• Apple snail (canned in brine)
  
  5 μg
• Mackerel (boiled)
  
  5 μg
• Mackerel (raw)
  
  5 μg
• Short-necked clam, Canned product (with seasoning)
  
  4 μg