The amount of Pulses that contain 4 μg of Vitamin K (31 - 40)

• 

  18 μg

  (per 165 g edible portion)

  Soybean, Tofu (packed-tofu)
  × 0.2
• 

  1 μg

  (per 11 g edible portion)

  Soybean, Budo-mame
  × 4
• 

  1 μg

  (per 15 g edible portion)

  Chickpea (whole, dried, raw)
  × 4
• 

  16 μg

  (per 180 g edible portion)

  Soybean, Tofu (yushi-dofu)
  × 0.3
• 

  2 μg

  (per 25 g edible portion)

  Okara (modern product)
  × 2
• 

  1 μg

  (per 9 g edible portion)

  Pea (uguisu-mame)
  × 4
• 

  2 μg

  (per 20 g edible portion)

  Kidney bean (whole, dried, raw)
  × 2
• 

  1 μg

  (per 15 g edible portion)

  Adzuki bean (whole, dried, raw)
  × 4
• 

  3 μg

  (per 40 g edible portion)

  Soybean, Whole bean (domestic, dried, boiled)
  × 1.3
• 

  1 μg

  (per 15 g edible portion)

  Pea (whole, dried, boiled)
  × 4