Vitamin K Content of Foods
(Initial K) (31 - 40)
(0)
(per 1750 g edible portion)
King crab (raw)
9 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
7 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
9 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
7 μg
(per 430 g edible portion)
Kintoki (root without skin, raw)
2 μg
(per 80 g edible portion)
Kintsuba
4 μg
(per 25 g edible portion)
Kinzanji-miso
39 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
32 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
-
(per 10 g edible portion)
Kiriboshi-daikon
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