Vitamin K Content of Foods
(221 - 230)
162 μg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
12 μg
(per 48 g edible portion)
Doughnut (yeast-leavened)
244 μg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
19 μg
(per 75 g edible portion)
Soybean, Nama-age
2 μg
(per 8 g edible portion)
Unsalted butter
2 μg
(per 8 g edible portion)
Modified milk powder
7 μg
(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
5 μg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
4 μg
(per 18 g edible portion)
Zha cai (pickles)
2 μg
(per 7 g edible portion)
Pea (oil-roasted and salted)
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