The amount of Foods that contain 2.5 μg of Vitamin K (541 - 550)

• 

  5 μg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 0.5
• 

  3 μg

  (per 20 g edible portion)

  Water shield (young leaves, bottled in water)
  × 0.8
• 

  1 μg

  (per 5 g edible portion)

  Sweet acorn (raw)
  × 2.5
• 

  2 μg

  (per 15 g edible portion)

  Mung bean (whole, dried, raw)
  × 1.3
• 

  4 μg

  (per 25 g edible portion)

  Kinzanji-miso
  × 0.6
• 

  72 μg

  (per 450 g edible portion)

  Soybean, Tofu (okinawa-tofu)
  × 0.03
• 

  2 μg

  (per 15 g edible portion)

  Pea (shio-mame)
  × 1.3
• 

  2 μg

  (per 10 g edible portion)

  Pea (whole, dried, raw)
  × 1.3
• 

  1 μg

  (per 6 g edible portion)

  Kobu-cha
  × 2.5
• 

  1 μg

  (per 5 g edible portion)

  Natural cheese (parmesan)
  × 2.5