Fishes and Shellfishes Low in Vitamin K (361st - 380th) (per 100 g edible portion)

• Skipjack, Processed product (shiokara)
  
  2 μg
• Turban shell (baked)
  
  2 μg
• Hard clam (tsukudani)
  
  2 μg
• Scallop (boiled)
  
  2 μg
• Short-necked clam, Canned product (in brine)
  
  3 μg
• Abalone (steamed and dried)
  
  3 μg
• Turban shell (raw)
  
  3 μg
• Short-necked clam (tsukudani)
  
  4 μg
• Short-necked clam, Canned product (with seasoning)
  
  4 μg
• Mackerel (raw)
  
  5 μg
• Mackerel (boiled)
  
  5 μg
• Apple snail (canned in brine)
  
  5 μg
• Ayu sweetfish (uruka)
  
  6 μg
• Mackerel (baked)
  
  6 μg
• Striped mullet (karasumi)
  
  7 μg
• Opossum shrimp (tsukudani)
  
  7 μg
• Ayu sweetfish (cultured, viscera, raw)
  
  11 μg
• Sea urchin (neri-uni)
  
  15 μg
• Ayu sweetfish (cultured, viscera, baked)
  
  16 μg
• Japanese eel (viscera, raw)
  
  17 μg