The amount of Foods that contain 2.5 μg of Vitamin K (1041 - 1050)

• 

  4 μg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 0.6
• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 0.6
• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 0.6
• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 0.6
• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 0.6
• 

  1 μg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 2.5
• 

  3 μg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 0.8
• 

  5 μg

  (per 150 g edible portion)

  Soy milk (drink type, coffee flavored)
  × 0.5
• 

  1 μg

  (per 20 g edible portion)

  Kidney bean (koshi-an)
  × 2.5
• 

  1 μg

  (per 20 g edible portion)

  Kidney bean (uzura-mame)
  × 2.5