The amount of Foods that contain 4 μg of Vitamin K (181 - 190)

• 

  7 μg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 0.6
• 

  36 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 0.1
• 

  20 μg

  (per 50 g edible portion)

  Wakame Fruit-bearing leave (raw)
  × 0.2
• 

  2 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 2
• 

  4 μg

  (per 10 g edible portion)

  Soybean, Kinako (hulled bean type)
  × 1
• 

  6 μg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 0.7
• 

  6 μg

  (per 15 g edible portion)

  Broad bean (oil-roasted and salted)
  × 0.7
• 

  4 μg

  (per 10 g edible portion)

  Soybean, Kinako (whole bean type)
  × 1
• 

  36 μg

  (per 100 g edible portion)

  Rice bran oil
  × 0.1
• 

  76 μg

  (per 210 g edible portion)

  Chicken, Broiler meat (thigh, without skin, raw)
  × 0.05