Vitamin K Content of Foods
(351 - 360)
25 μg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
12 μg
(per 140 g edible portion)
Chayote (fruit, raw)
19 μg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
37 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
1 μg
(per 15 g edible portion)
Chickpea (whole, dried, raw)
16 μg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
1 μg
(per 18 g edible portion)
Rice-koji miso (sweet type)
1 μg
(per 16 g edible portion)
Tomato sauce
6 μg
(per 80 g edible portion)
Butter cake
4 μg
(per 45 g edible portion)
Custard cream puff
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