Vitamin K Content of Foods
(241 - 250)
2 μg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
18 μg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
6 μg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
4 μg
(per 20 g edible portion)
Myoga (spike, raw)
5 μg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
6 μg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
3 μg
(per 18 g edible portion)
Soybean-koji miso
2 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
4 μg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
8 μg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
<
1
…
25
…
135
>
