The amount of Foods that contain 55 μg of Vitamin K
(421 - 430)
7 μg
(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
×
7.9
10 μg
(per 170 g edible portion)
Mackerel (baked)
×
5.5
3 μg
(per 73 g edible portion)
Esharotto (bulb, raw)
×
18.3
3 μg
(per 50 g edible portion)
Black gram sprout (boiled)
×
18.3
15 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
3.7
9 μg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
×
6.1
1 μg
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
×
55
9 μg
(per 150 g edible portion)
Soy milk (reconstituted type)
×
6.1
2 μg
(per 25 g edible portion)
Okara (traditional product)
×
27.5
2 μg
(per 32 g edible portion)
Broad bean (otafuku-mame)
×
27.5
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