The amount of Foods that contain 2.5 μg of Vitamin K (181 - 190)

• 

  20 μg

  (per 14 g edible portion)

  Mayonnaise (egg yolk type)
  × 0.1
• 

  70 μg

  (per 50 g edible portion)

  Wakame (raw)
  × 0.04
• 

  80 μg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 0.03
• 

  39 μg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 0.06
• 

  120 μg

  (per 100 g edible portion)

  Rapeseed oil
  × 0.02
• 

  60 μg

  (per 50 g edible portion)

  Wakame, Dried product (dried, soaked in water)
  × 0.04
• 

  72 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 0.03
• 

  18 μg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 0.1
• 

  108 μg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 0.02
• 

  12 μg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 0.2