Foods Low in Vitamin K (1621st - 1640th) (per 100 g edible portion)

• Kuki-ninniku (scape, raw)
  
  54 μg
• Cos lettuce (leaves, raw)
  
  54 μg
• Hen's egg (whole, dried)
  
  56 μg
• Soybean, Tofu (kori-dofu)
  
  57 μg
• Chinese cabbage (salted pickles)
  
  57 μg
• Soybean sprout (raw)
  
  57 μg
• Red pepper (fruit, dried)
  
  58 μg
• French dressing
  
  58 μg
• Chinese cabbage (head, raw)
  
  59 μg
• Thousand Island dressing
  
  59 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  60 μg
• Chrysanthemum (kikunori)
  
  62 μg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  62 μg
• Winged bean (immature pods, raw)
  
  63 μg
• Chinese cabbage (kim chee)
  
  63 μg
• Kiri-mitsuba (leaves, raw)
  
  63 μg
• Soybean, Abura-age
  
  68 μg
• Fukinoto (inflorescence, boiled)
  
  69 μg
• Wakame, Dried product (haiboshi , soaked in water)
  
  70 μg
• Chicken, Fowl meat (wing, with skin, raw)
  
  70 μg