The amount of Foods that contain 2.5 μg of Vitamin K (641 - 650)

• 

  7 μg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, dashimakitamago)
  × 0.4
• 

  7 μg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, atsuyakitamago)
  × 0.4
• 

  5 μg

  (per 45 g edible portion)

  Chicken, Broiler meat (sasami, baked)
  × 0.5
• 

  8 μg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 0.3
• 

  15 μg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 0.2
• 

  9 μg

  (per 80 g edible portion)

  Tempeh
  × 0.3
• 

  18 μg

  (per 165 g edible portion)

  Soybean, Tofu (packed-tofu)
  × 0.1
• 

  2 μg

  (per 16 g edible portion)

  Tomato puree
  × 1.3
• 

  18 μg

  (per 182 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  × 0.1
• 

  19 μg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  × 0.1