The amount of Foods that contain 2.5 μg of Vitamin K (221 - 230)

• 

  94 μg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 0.03
• 

  22 μg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 0.1
• 

  314 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.008
• 

  20 μg

  (per 20 g edible portion)

  Wakame Blanched and salted (desalted)
  × 0.1
• 

  95 μg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 0.03
• 

  56 μg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 0.04
• 

  7 μg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 0.4
• 

  10 μg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 0.3
• 

  179 μg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 0.01
• 

  110 μg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 0.02