Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Chicken Leg
-
Vitamin K1: 0
Jarlsberg Cheese
-
Vitamin K1: 6
Emmental Cheese (average of two samples)
-
Vitamin K1: 5.2
Tallow (pastured, average of two samples)
-
Vitamin K1: 10.9
Raw Ground Beef (medium fat)
-
Vitamin K1: 1.3
Cream
-
Vitamin K1: 1
Swiss Cheese
-
Vitamin K1: 2.5
Luncheon Meat
-
Vitamin K1: 3.9
PA Bowen Farmstead Reserve Cheddar (average of two samples)
-
Vitamin K1: 4.1
Raw Ground Beef (high fat)
-
Vitamin K1: 2.4
Broiled Ground Beef (medium fat)
-
Vitamin K1: 1.4
Comté Cheese (average of two samples)
-
Vitamin K1: 4.2
Hen's Eggs (whole egg, raw)
-
Vitamin K1: 0.6
Whole Eggs (hard-cooked)
-
Vitamin K1: 0.4
Minced Meat
-
Vitamin K1: 2.4
Braised Chicken Liver
-
Vitamin K1: 0
Chicken Tenders
-
Vitamin K1: 7.9
Pan-fried Calf Liver
-
Vitamin K1: 2.1
Pork (thigh, raw)
-
Vitamin K1: 0
Tallow (convential, average of two samples)
-
Vitamin K1: 2.6