The amount of Pulses that contain 4 μg of Vitamin K (21 - 30)

• 

  2 μg

  (per 15 g edible portion)

  Pea (shio-mame)
  × 2
• 

  2 μg

  (per 10 g edible portion)

  Pea (whole, dried, raw)
  × 2
• 

  2 μg

  (per 15 g edible portion)

  Lentil (whole, dried, raw)
  × 2
• 

  28 μg

  (per 200 g edible portion)

  Soybean, Tofu (yaki-tofu)
  × 0.1
• 

  2 μg

  (per 15 g edible portion)

  Cowpea (whole, dried, raw)
  × 2
• 

  2 μg

  (per 15 g edible portion)

  Mung bean (whole, dried, boiled)
  × 2
• 

  52 μg

  (per 400 g edible portion)

  Soybean, Tofu (momen-tofu)
  × 0.08
• 

  1 μg

  (per 10 g edible portion)

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

  48 μg

  (per 400 g edible portion)

  Soybean, Tofu (kinugoshi-tofu)
  × 0.08
• 

  9 μg

  (per 80 g edible portion)

  Tempeh
  × 0.4