Vitamin K Content of Foods
(11 - 20)
191 μg
(per 25 g edible portion)
Parsley (leaves, raw)
8 μg
(per 1 g edible portion)
Basil (ground)
7 μg
(per 1 g edible portion)
Perilla (leaves, raw)
33 μg
(per 5 g edible portion)
Wakame, Dried product (dried)
20 μg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
120 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
300 μg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
196 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
690 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
113 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
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