Vitamin K Content of Foods
(181 - 190)
7 μg
(per 18 g edible portion)
Hen's egg (yolk, raw)
36 μg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
20 μg
(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
2 μg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
4 μg
(per 10 g edible portion)
Soybean, Kinako (hulled bean type)
6 μg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
6 μg
(per 15 g edible portion)
Broad bean (oil-roasted and salted)
4 μg
(per 10 g edible portion)
Soybean, Kinako (whole bean type)
36 μg
(per 100 g edible portion)
Rice bran oil
76 μg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
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