Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Salmon
-
Total Vitamin K2: 0.5
2% Milk (regular and chocolate)
-
Total Vitamin K2: 0.5
Yogurt (plain)
-
Total Vitamin K2: 0.5
Oysters (average of two samples)
-
Total Vitamin K2: 0.5
Blue Ice Fermented Cod Liver Oil (average of two samples)
-
Total Vitamin K2: 0.5
Mackerel
-
Total Vitamin K2: 0.4
Raw Beef Liver
-
Total Vitamin K2: 0.4
Pan-fried Beef Liver
-
Total Vitamin K2: 0.4
1% Milk
-
Total Vitamin K2: 0.4
Eggs (white, fresh, raw)
-
Total Vitamin K2: 0.4
Raw Cow Milk
-
Total Vitamin K2: 0.4
Raw Antelope Milk
-
Total Vitamin K2: 0.4
Heart, Pork
-
Total Vitamin K2: 0.4
Cabbages (boiled)
-
Total Vitamin K2: 0.4
Black Gram Sprouts (boiled)
-
Total Vitamin K2: 0.4
Olive Oil
-
Total Vitamin K2: 0.4
Margarine
-
Total Vitamin K2: 0.4
Salmon Roe (average of two samples)
-
Total Vitamin K2: 0.4
Pork Liver
-
Total Vitamin K2: 0.3
Salmon, Raw, Alaska Wild (coho, sockeye, chum, and king)
-
Total Vitamin K2: 0.3