The amount of Foods that contain 4 μg of Vitamin K (221 - 230)

• 

  162 μg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 0.02
• 

  12 μg

  (per 48 g edible portion)

  Doughnut (yeast-leavened)
  × 0.3
• 

  244 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.02
• 

  19 μg

  (per 75 g edible portion)

  Soybean, Nama-age
  × 0.2
• 

  2 μg

  (per 8 g edible portion)

  Unsalted butter
  × 2
• 

  2 μg

  (per 8 g edible portion)

  Modified milk powder
  × 2
• 

  7 μg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  × 0.6
• 

  5 μg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 0.8
• 

  4 μg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 1
• 

  2 μg

  (per 7 g edible portion)

  Pea (oil-roasted and salted)
  × 2