Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Natto
-
MK-7: 998
Natto (fermented soy beans)
-
MK-7: 939
Hikiwari Natto (chopped natto)
-
MK-7: 827
Black Bean Natto
-
MK-7: 796
Beef Liver
-
MK-7: 18
Blue Cheese (average of four samples)
-
MK-7: 6.2
Curry Powder
-
MK-7: 6
Rapeseed Oil
-
MK-7: 3
Bovine Liver
-
MK-7: 2.6
Leicester Cheese (hardC-lei)
-
MK-7: 2.2
Pig Liver
-
MK-7: 1.6
Cheese, edam type
-
MK-7: 1.3
Norvegia Cheese (ripened for 90 days)
-
MK-7: 1.3
Hard Cheeses
-
MK-7: 1.3
Buckwheat Bread
-
MK-7: 1.1
Shrimp (wild, average of two samples)
-
MK-7: 1.1
Gamalost Cheese (ripened for 30 days)
-
MK-7: 1.1
PA Bowen Farmstead Reserve Cheddar (average of two samples)
-
MK-7: 1.1
Chicken Liver (conventional, average of two samples)
-
MK-7: 1.1
PA Bowen Farmstead Raw Blue Cheese (average of two samples)
-
MK-7: 1.1