Foods Low in Vitamin K (941st - 960th) (per 100 g edible portion)

• Radish (root, raw)
  
  1 μg
• Yamagobo (miso-zuke)
  
  1 μg
• Scallion (bulb, raw)
  
  1 μg
• Ego-nori (okyuto)
  
  1 μg
• Japanese pilchard (maruboshi)
  
  1 μg
• Japanese sculpin (raw)
  
  1 μg
• Japanese sculpin (boiled)
  
  1 μg
• Carp (cultured, viscera, raw)
  
  1 μg
• Chum salmon (mefun)
  
  1 μg
• Shishamo smelt (semi-dried, raw)
  
  1 μg
• Shishamo smelt (semi-dried, baked)
  
  1 μg
• Walleye pollack (karashi-mentaiko)
  
  1 μg
• Loach (raw)
  
  1 μg
• Loach (boiled)
  
  1 μg
• Bloody clam (raw)
  
  1 μg
• Freshwater clam (raw)
  
  1 μg
• Pond snail (raw)
  
  1 μg
• Hard clam (boiled)
  
  1 μg
• Scallop (raw)
  
  1 μg
• Crab, Processed product (ganzuke)
  
  1 μg