The amount of Foods that contain 2.5 μg of Vitamin K (481 - 490)

• 

  2 μg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 1.3
• 

  18 μg

  (per 85 g edible portion)

  Chicken (roast meat, canned with seasonings,)
  × 0.1
• 

  6 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 0.4
• 

  4 μg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 0.6
• 

  5 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 0.5
• 

  6 μg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 0.4
• 

  3 μg

  (per 18 g edible portion)

  Soybean-koji miso
  × 0.8
• 

  2 μg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 1.3
• 

  4 μg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 0.6
• 

  8 μg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 0.3