Meats Low in Vitamin K (181st - 200th) (per 100 g edible portion)

• Cattle, Offal (small intestine, raw)
  
  9 μg
• Sheep, Lamb (loin, lean and fat, raw)
  
  9 μg
• Chicken, Broiler meat (sasami, boiled)
  
  9 μg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  10 μg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  10 μg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  10 μg
• Swine, Sausage (semi-dry)
  
  11 μg
• Swine, Sausage (dry)
  
  11 μg
• Chicken, Broiler meat (sasami, baked)
  
  11 μg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  12 μg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  12 μg
• Cattle, Offal (rectum, raw)
  
  12 μg
• Swine, Ham (uncooked ham, ripened)
  
  12 μg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  13 μg
• Swine, Offal (cartilage, boiled)
  
  13 μg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  14 μg
• Swine, Offal (stomach, boiled)
  
  14 μg
• Duck, wild (meat, without skin, raw)
  
  14 μg
• Chicken, Broiler meat (breast, without skin, raw)
  
  14 μg
• Chicken, Broiler meat (sasami, raw)
  
  14 μg