Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Lard (smithfield, average of two samples)
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Total Vitamin K2: 13.5
Mesophilic Fermented Milk (average of 21 samples)
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Total Vitamin K2: 13.4
Comté Cheese (average of two samples)
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Total Vitamin K2: 12.6
Pan-fried Chicken Liver
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Total Vitamin K2: 12.6
Chicken Liver (pastured, average of two samples)
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Total Vitamin K2: 11.3
FarmFriend Goat Butter (average of two samples)
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Total Vitamin K2: 11.1
Chicken Nuggets
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Total Vitamin K2: 10.6
Cheddar Cheese
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Total Vitamin K2: 10.2
Meat Franks, regular fat (uncooked and cooked)
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Total Vitamin K2: 9.8
Raclette Cheese
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Total Vitamin K2: 9.7
Amish Raw Butter (average of two samples)
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Total Vitamin K2: 9.1
Salami
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Total Vitamin K2: 9
Whole Eggs (fried)
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Total Vitamin K2: 9
Chicken Muscle
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Total Vitamin K2: 9
Chicken Breast
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Total Vitamin K2: 8.9
Gruyere Cheese (average of two samples)
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Total Vitamin K2: 8.9
Chicken Leg
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Total Vitamin K2: 8.5
Soured Whole Milk
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Total Vitamin K2: 8.2
Tallow (pastured, average of two samples)
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Total Vitamin K2: 8.2
Raw Ground Beef (medium fat)
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Total Vitamin K2: 8.1