Foods Low in Vitamin K (1021st - 1040th) (per 100 g edible portion)

• Artichoke (flower bud, boiled)
  
  2 μg
• Udo (stem, raw)
  
  2 μg
• Udo (stem, leached in water)
  
  2 μg
• Bamboo shoot (shoots, raw)
  
  2 μg
• Bamboo shoot (shoots, boiled)
  
  2 μg
• Tomatoes Canned products (juice)
  
  2 μg
• Carrot, regular (juice, canned)
  
  2 μg
• Kintoki (root with skin, raw)
  
  2 μg
• Kintoki (root with skin, boiled)
  
  2 μg
• Kintoki (root without skin, raw)
  
  2 μg
• Kintoki (root without skin, boiled)
  
  2 μg
• Manchurian wild rice (stem, raw)
  
  2 μg
• Scallion (pickles, sweetened)
  
  2 μg
• Skipjack, Processed product (shiokara)
  
  2 μg
• Turban shell (baked)
  
  2 μg
• Hard clam (tsukudani)
  
  2 μg
• Scallop (boiled)
  
  2 μg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  2 μg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  2 μg
• Cattle, Imported beef (fillet, lean, raw)
  
  2 μg