The amount of Foods that contain 2.5 μg of Vitamin K (201 - 210)

• 

  154 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 0.02
• 

  221 μg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 0.01
• 

  31 μg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 0.08
• 

  240 μg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 0.01
• 

  204 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.01
• 

  165 μg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 0.02
• 

  17 μg

  (per 15 g edible portion)

  Mayonnaise (whole egg type)
  × 0.1
• 

  22 μg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 0.1
• 

  9 μg

  (per 8 g edible portion)

  Rishiri-konbu (dried)
  × 0.3
• 

  11 μg

  (per 10 g edible portion)

  Enaga-oni-konbu (dried)
  × 0.2