The amount of Pulses that contain 2.5 μg of Vitamin K (21 - 30)

• 

  19 μg

  (per 75 g edible portion)

  Soybean, Nama-age
  × 0.1
• 

  2 μg

  (per 7 g edible portion)

  Pea (oil-roasted and salted)
  × 1.3
• 

  1 μg

  (per 5 g edible portion)

  Chickpea (whole, oil-roasted and salted)
  × 2.5
• 

  13 μg

  (per 60 g edible portion)

  Yuba (wet type)
  × 0.2
• 

  4 μg

  (per 20 g edible portion)

  Soybean, Tofu (tofu-yo)
  × 0.6
• 

  7 μg

  (per 40 g edible portion)

  Soybean, Whole bean (domestic, dried, raw)
  × 0.4
• 

  3 μg

  (per 20 g edible portion)

  Hishio-miso
  × 0.8
• 

  2 μg

  (per 15 g edible portion)

  Mung bean (whole, dried, raw)
  × 1.3
• 

  4 μg

  (per 25 g edible portion)

  Kinzanji-miso
  × 0.6
• 

  72 μg

  (per 450 g edible portion)

  Soybean, Tofu (okinawa-tofu)
  × 0.03