Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Baltic Herring Fish
-
Total Vitamin K2: 0.2
Shrimp (cooked and canned)
-
Total Vitamin K2: 0.2
Oysters (average of two samples)
-
Total Vitamin K2: 0.5
Heart, Pork
-
Total Vitamin K2: 0.4
Hare Leg
-
Total Vitamin K2: 0.1
Whitefish Roe (average of two samples)
-
Total Vitamin K2: 0.1
Raw Human Milk
-
Total Vitamin K2: 0.1
Cotton Tofu (hard-type)
-
Total Vitamin K2: 0.04
Silken Tofu (soft-type)
-
Total Vitamin K2: 0.01
Natto
-
Total Vitamin K2: 1103.4
Blue Cheese (average of four samples)
-
Total Vitamin K2: 36.4
Cheddar Cheese (hardC-Ched, average of six samples)
-
Total Vitamin K2: 20.6
Leicester Cheese (hardC-lei)
-
Total Vitamin K2: 29.5
Semi-Hard Cheese (average of 11 samples)
-
Total Vitamin K2: 21.2
Soft Cheese (average of seven samples)
-
Total Vitamin K2: 38.3
Caerphilly Cheese (hardC-caer)
-
Total Vitamin K2: 41.9
Cheshire Cheese (hardC-ches)
-
Total Vitamin K2: 31.5
Mesophilic Fermented Milk (average of 21 samples)
-
Total Vitamin K2: 13.4
Hikiwari Natto (chopped natto)
-
Total Vitamin K2: 827
Black Bean Natto
-
Total Vitamin K2: 796