The amount of Foods that contain 4 μg of Vitamin K (161 - 170)

• 

  8 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 0.5
• 

  13 μg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 0.3
• 

  27 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 0.1
• 

  25 μg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 0.2
• 

  43 μg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 0.09
• 

  2 μg

  (per 4 g edible portion)

  Yuba (dried type)
  × 2
• 

  38 μg

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 0.1
• 

  5 μg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 0.8
• 

  2 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 2
• 

  41 μg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 0.1