Vitamin K Content of Foods
(Initial T) (21 - 30)
5 μg
(per 90 g edible portion)
Tomato, Canned product (whole)
1 μg
(per 17 g edible portion)
Tomato chili sauce
1 μg
(per 18 g edible portion)
Tomato ketchup
3 μg
(per 18 g edible portion)
Tomato paste
2 μg
(per 16 g edible portion)
Tomato puree
1 μg
(per 16 g edible portion)
Tomato sauce
3 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
2 μg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
113 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
120 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
<
1
2
3
…
6
>
