The amount of Foods that contain 4 μg of Vitamin K (421 - 430)

• 

  7 μg

  (per 110 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  × 0.6
• 

  10 μg

  (per 170 g edible portion)

  Mackerel (baked)
  × 0.4
• 

  3 μg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 1.3
• 

  3 μg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 1.3
• 

  15 μg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 0.3
• 

  9 μg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 0.4
• 

  1 μg

  (per 12 g edible portion)

  Chickpea (whole, dried, boiled)
  × 4
• 

  9 μg

  (per 150 g edible portion)

  Soy milk (reconstituted type)
  × 0.4
• 

  2 μg

  (per 25 g edible portion)

  Okara (traditional product)
  × 2
• 

  2 μg

  (per 32 g edible portion)

  Broad bean (otafuku-mame)
  × 2