Vitamin K Content of Foods
(281 - 290)
2 μg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
2 μg
(per 10 g edible portion)
Cattle, Offal (large intestine, raw)
3 μg
(per 17 g edible portion)
Sea urchin (neri-uni)
5 μg
(per 30 g edible portion)
Bracken (young shoots, boiled)
2 μg
(per 12 g edible portion)
Pickle (sour type)
25 μg
(per 176 g edible portion)
Natural cheese (edam)
21 μg
(per 150 g edible portion)
Cream (milk fat)
6 μg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
7 μg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
18 μg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
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