Vitamin K Content of Foods
(Initial J)
0 μg
(per 90 g edible portion)
Jam bun
(0)
(per 10 g edible portion)
Japanese anchovy (niboshi)
(0)
(per 18 g edible portion)
Japanese anchovy (raw)
(0)
(per 10 g edible portion)
Japanese anchovy (tazukuri)
10 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
7 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
(0)
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
18 μg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
15 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 μg
(per 25 g edible portion)
Japanese chestnut (boiled)
<
1
…
5
>
