The amount of Foods that contain 4 μg of Vitamin K (391 - 400)

• 

  8 μg

  (per 110 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  × 0.5
• 

  8 μg

  (per 119 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  × 0.5
• 

  8 μg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 0.5
• 

  8 μg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 0.5
• 

  6 μg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 0.7
• 

  2 μg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 2
• 

  1 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 4
• 

  1 μg

  (per 10 g edible portion)

  Walnut (roasted)
  × 4
• 

  3 μg

  (per 40 g edible portion)

  Soybean, Whole bean (domestic, dried, boiled)
  × 1.3
• 

  1 μg

  (per 15 g edible portion)

  Pea (whole, dried, boiled)
  × 4