Vitamin K Content of Foods
(Initial K) (41 - 50)
0 μg
(per 68 g edible portion)
Kiritanpo
(0)
(per 90 g edible portion)
Kiwifruit (raw)
5 μg
(per 5 g edible portion)
Kizami-konbu
1 μg
(per 6 g edible portion)
Kobu-cha
31 μg
(per 27 g edible portion)
Kogomi (spears, raw)
466 μg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
286 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0 μg
(per 100 g edible portion)
Kombu extract
108 μg
(per 100 g edible portion)
Konegi (leaves, raw)
(0)
(per 120 g edible portion)
Konjac (block, made from corm)
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