The amount of Foods that contain 2.5 μg of Vitamin K (561 - 570)

• 

  2 μg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 1.3
• 

  2 μg

  (per 10 g edible portion)

  Cattle, Offal (large intestine, raw)
  × 1.3
• 

  3 μg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 0.8
• 

  5 μg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 0.5
• 

  2 μg

  (per 12 g edible portion)

  Pickle (sour type)
  × 1.3
• 

  25 μg

  (per 176 g edible portion)

  Natural cheese (edam)
  × 0.1
• 

  21 μg

  (per 150 g edible portion)

  Cream (milk fat)
  × 0.1
• 

  6 μg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 0.4
• 

  7 μg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 0.4
• 

  18 μg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 0.1