The amount of Foods that contain 2.5 μg of Vitamin K (281 - 290)

• 

  48 μg

  (per 70 g edible portion)

  Soybean, Abura-age
  × 0.05
• 

  32 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 0.08
• 

  13 μg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 0.2
• 

  3 μg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 0.8
• 

  3 μg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 0.8
• 

  9 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 0.3
• 

  9 μg

  (per 16 g edible portion)

  Thousand Island dressing
  × 0.3
• 

  1165 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.002
• 

  8 μg

  (per 13 g edible portion)

  French dressing
  × 0.3
• 

  2 μg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 1.3