Vitamin K Content of Foods
(151 - 160)
27 μg
(per 50 g edible portion)
Soybean sprout (raw)
17 μg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
11 μg
(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
30 μg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
8 μg
(per 15 g edible portion)
Margarin (soft type)
133 μg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
6 μg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
14 μg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
28 μg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
6 μg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
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