Vitamin K Content of Foods
(101 - 110)
154 μg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
221 μg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
31 μg
(per 27 g edible portion)
Kogomi (spears, raw)
240 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
204 μg
(per 200 g edible portion)
Kyona (leaves, raw)
165 μg
(per 162 g edible portion)
Endive (leaves, raw)
17 μg
(per 15 g edible portion)
Mayonnaise (whole egg type)
22 μg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
9 μg
(per 8 g edible portion)
Rishiri-konbu (dried)
11 μg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
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