The amount of Foods that contain 2.5 μg of Vitamin K (1121 - 1130)

• 

  2 μg

  (per 86 g edible portion)

  Cattle, Imported beef (fillet, lean, raw)
  × 1.3
• 

  4 μg

  (per 175 g edible portion)

  Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  × 0.6
• 

  1 μg

  (per 73 g edible portion)

  Scallop (boiled)
  × 2.5
• 

  2 μg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 1.3
• 

  9 μg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.3
• 

  7 μg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 0.4
• 

  9 μg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 0.3
• 

  7 μg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 0.4
• 

  3 μg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 0.8
• 

  3 μg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 0.8