Vitamin K Content of Foods
(501 - 510)
4 μg
(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
4 μg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
-
(per 10 g edible portion)
Short-necked clam (tsukudani)
-
(per 10 g edible portion)
Carrot, regular (root, frozen)
9 μg
(per 220 g edible portion)
Tomato (fruit, raw)
-
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
1 μg
(per 20 g edible portion)
Asparagus (canned in brine)
-
(per 10 g edible portion)
Pecan nut (oil-roasted and salted)
-
(per 5 g edible portion)
Hazel nut (oil-roasted and salted)
6 μg
(per 150 g edible portion)
Soy milk (regular type)
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