The amount of Foods that contain 2.5 μg of Vitamin K (241 - 250)

• 

  38 μg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 0.07
• 

  5 μg

  (per 5 g edible portion)

  Kizami-konbu
  × 0.5
• 

  3 μg

  (per 3 g edible portion)

  Ma-konbu (dried)
  × 0.8
• 

  1644 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.002
• 

  2 μg

  (per 2 g edible portion)

  Curry powder
  × 1.3
• 

  114 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 0.02
• 

  15 μg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 0.2
• 

  12 μg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 0.2
• 

  72 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.03
• 

  541 μg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 0.005