Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Chicken Leg
-
MK-4: 8.5
Emmental Cheese (average of two samples)
-
MK-4: 8.4
Jarlsberg Cheese
-
MK-4: 8.4
Tallow (pastured, average of two samples)
-
MK-4: 8.2
Raw Ground Beef (medium fat)
-
MK-4: 8.1
Cream
-
MK-4: 8
Swiss Cheese
-
MK-4: 7.8
Luncheon Meat
-
MK-4: 7.7
PA Bowen Farmstead Reserve Cheddar (average of two samples)
-
MK-4: 7.5
Raw Ground Beef (high fat)
-
MK-4: 7.4
Broiled Ground Beef (medium fat)
-
MK-4: 7.2
Comté Cheese (average of two samples)
-
MK-4: 7.0
Whole Eggs (hard-cooked)
-
MK-4: 7
Hen's Eggs (whole egg, raw)
-
MK-4: 7
Minced Meat
-
MK-4: 6.7
Braised Chicken Liver
-
MK-4: 6.7
Chicken Tenders
-
MK-4: 6.3
Pork (thigh, raw)
-
MK-4: 6
Pan-fried Calf Liver
-
MK-4: 6
Tallow (convential, average of two samples)
-
MK-4: 5.9