The amount of Meats that contain 2.5 μg of Vitamin K (41 - 50)

• 

  6 μg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 0.4
• 

  7 μg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 0.4
• 

  18 μg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 0.1
• 

  13 μg

  (per 95 g edible portion)

  Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  × 0.2
• 

  5 μg

  (per 45 g edible portion)

  Chicken, Broiler meat (sasami, baked)
  × 0.5
• 

  8 μg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 0.3
• 

  18 μg

  (per 182 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  × 0.1
• 

  19 μg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  × 0.1
• 

  20 μg

  (per 203 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  × 0.1
• 

  4 μg

  (per 40 g edible portion)

  Chicken, Broiler meat (sasami, boiled)
  × 0.6