Vitamin K Content of Foods
(111 - 120)
94 μg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
22 μg
(per 20 g edible portion)
Nozawana (salted pickles)
314 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
20 μg
(per 20 g edible portion)
Wakame Blanched and salted (desalted)
95 μg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
56 μg
(per 60 g edible portion)
Shandong cai (leaves, raw)
7 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
10 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
179 μg
(per 200 g edible portion)
Hinona (root with tops, raw)
110 μg
(per 120 g edible portion)
Abalone (shiokara)
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