The amount of Foods that contain 2.5 μg of Vitamin K (141 - 150)

• 

  38 μg

  (per 20 g edible portion)

  Soybean, Natto (tera-natto)
  × 0.07
• 

  54 μg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 0.05
• 

  171 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 0.01
• 

  99 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 0.03
• 

  170 μg

  (per 100 g edible portion)

  Vegetable oil, blend
  × 0.01
• 

  98 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 0.03
• 

  136 μg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 0.02
• 

  16 μg

  (per 10 g edible portion)

  Ogo-nori (salted, desalted)
  × 0.2
• 

  248 μg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 0.01
• 

  387 μg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 0.006