Fishes and Shellfishes High in Vitamin K (21st - 40th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  4 μg
• Turban shell (raw)
  
  3 μg
• Abalone (steamed and dried)
  
  3 μg
• Short-necked clam, Canned product (in brine)
  
  3 μg
• Scallop (boiled)
  
  2 μg
• Hard clam (tsukudani)
  
  2 μg
• Turban shell (baked)
  
  2 μg
• Skipjack, Processed product (shiokara)
  
  2 μg
• Firefly squid (tsukudani)
  
  1 μg
• Firefly squid (seasoned and smoked)
  
  1 μg
• Firefly squid (boiled)
  
  1 μg
• Crab, Processed product (ganzuke)
  
  1 μg
• Scallop (raw)
  
  1 μg
• Hard clam (boiled)
  
  1 μg
• Pond snail (raw)
  
  1 μg
• Freshwater clam (raw)
  
  1 μg
• Bloody clam (raw)
  
  1 μg
• Loach (boiled)
  
  1 μg
• Loach (raw)
  
  1 μg
• Walleye pollack (karashi-mentaiko)
  
  1 μg