The amount of Foods that contain 2.5 μg of Vitamin K (521 - 530)

• 

  7 μg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  × 0.4
• 

  2 μg

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 1.3
• 

  5 μg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 0.5
• 

  2 μg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 1.3
• 

  56 μg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 0.04
• 

  255 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.01
• 

  3 μg

  (per 20 g edible portion)

  Hishio-miso
  × 0.8
• 

  3 μg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 0.8
• 

  8 μg

  (per 50 g edible portion)

  Chicken (ground meat, raw)
  × 0.3
• 

  11 μg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 0.2