Vitamin K Content of Foods
(541 - 550)
2 μg
(per 50 g edible portion)
Mung bean sprout (boiled)
1 μg
(per 50 g edible portion)
Mung bean sprout (raw)
1 μg
(per 50 g edible portion)
Black gram sprout (raw)
5 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
4 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
4 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
4 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
4 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
4 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
1 μg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
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1
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55
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135
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