Vitamin K Content of Foods
(161 - 170)
8 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
13 μg
(per 28 g edible portion)
Asatsuki (leaves, raw)
27 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
25 μg
(per 50 g edible portion)
Soybean sprout (boiled)
43 μg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
2 μg
(per 4 g edible portion)
Yuba (dried type)
38 μg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
5 μg
(per 10 g edible portion)
Alfalfa sprout (raw)
2 μg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
41 μg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
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