Vitamin K Content of Foods
(Initial A) (51 - 60)
1 μg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
1 μg
(per 265 g edible portion)
Artichoke (flower bud, raw)
12 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
13 μg
(per 28 g edible portion)
Asatsuki (leaves, raw)
152 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
196 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
1 μg
(per 20 g edible portion)
Asparagus (canned in brine)
44 μg
(per 95 g edible portion)
Asparagus (shoots, boiled)
33 μg
(per 95 g edible portion)
Asparagus (shoots, raw)
(0)
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
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