Foods Low in Vitamin K (1461st - 1480th) (per 100 g edible portion)

• Pea (shio-mame)
  
  16 μg
• Soybean, Tofu (okinawa-tofu)
  
  16 μg
• Kinzanji-miso
  
  16 μg
• Mung bean (whole, dried, raw)
  
  16 μg
• Sweet acorn (raw)
  
  16 μg
• Water shield (young leaves, bottled in water)
  
  16 μg
• Mukade-nori (salted, desalted)
  
  16 μg
• Ayu sweetfish (cultured, viscera, baked)
  
  16 μg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  16 μg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  16 μg
• Cattle, Offal (reticulum, boiled)
  
  16 μg
• Cattle, Beef product (smoked tongue)
  
  16 μg
• Sheep, Lamb (leg, lean and fat, raw)
  
  16 μg
• Chicken (ground meat, raw)
  
  16 μg
• Hen's egg (whole, boiled and canned in brine)
  
  16 μg
• Hen's egg (yolk, sugared)
  
  16 μg
• Pie (meat pie)
  
  16 μg
• Hishio-miso
  
  17 μg
• Pumpkin, Western (fruit, frozen)
  
  17 μg
• Cauliflower (inflorescence, raw)
  
  17 μg