The amount of Foods that contain 2.5 μg of Vitamin K (261 - 270)

• 

  1127 μg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.002
• 

  39 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 0.06
• 

  1292 μg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.002
• 

  19 μg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 0.1
• 

  4 μg

  (per 5 g edible portion)

  Shio-konbu
  × 0.6
• 

  9 μg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 0.3
• 

  11 μg

  (per 15 g edible portion)

  Margarin (fat spread)
  × 0.2
• 

  18 μg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 0.1
• 

  35 μg

  (per 50 g edible portion)

  Wakame, Dried product (haiboshi , soaked in water)
  × 0.07
• 

  29 μg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 0.09