Vitamin K Content of Foods
(431 - 440)
1 μg
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
9 μg
(per 150 g edible portion)
Soy milk (reconstituted type)
2 μg
(per 25 g edible portion)
Okara (traditional product)
2 μg
(per 32 g edible portion)
Broad bean (otafuku-mame)
1 μg
(per 15 g edible portion)
Cowpea (whole, dried, boiled)
1 μg
(per 20 g edible portion)
Adzuki bean, An, Bean paste (tsubushi-an)
-
(per 6 g edible portion)
Mustard (grain mustard)
1 μg
(per 17 g edible portion)
Tomato chili sauce
1 μg
(per 18 g edible portion)
Tomato ketchup
-
(per 5 g edible portion)
Cayenne pepper oil
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