Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Yogurt (plain)
-
Total Vitamin K2: 0.5
Cabbages (boiled)
-
Total Vitamin K2: 0.4
Olive Oil
-
Total Vitamin K2: 0.4
Black Gram Sprouts (boiled)
-
Total Vitamin K2: 0.4
Pan-fried Beef Liver
-
Total Vitamin K2: 0.4
Raw Antelope Milk
-
Total Vitamin K2: 0.4
Raw Beef Liver
-
Total Vitamin K2: 0.4
Mackerel
-
Total Vitamin K2: 0.4
Raw Cow Milk
-
Total Vitamin K2: 0.4
Salmon Roe (average of two samples)
-
Total Vitamin K2: 0.4
1% Milk
-
Total Vitamin K2: 0.4
Eggs (white, fresh, raw)
-
Total Vitamin K2: 0.4
Margarine
-
Total Vitamin K2: 0.4
Fish Sandwich
-
Total Vitamin K2: 0.3
Salmon, Raw, Alaska Wild (coho, sockeye, chum, and king)
-
Total Vitamin K2: 0.3
Pork Liver
-
Total Vitamin K2: 0.3
Buttermilk
-
Total Vitamin K2: 2.5
Pike-perch Fish
-
Total Vitamin K2: 0.8
Plaice
-
Total Vitamin K2: 2.2
Blue Ice Fermented Cod Liver Oil (average of two samples)
-
Total Vitamin K2: 0.5