Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Baltic Herring Fish
-
Vitamin K1: 1.2
Shrimp (cooked and canned)
-
Vitamin K1: 0
Oysters (average of two samples)
-
Vitamin K1: 1.2
Heart, Pork
-
Vitamin K1: 0
Hare Leg
-
Vitamin K1: 4.8
Whitefish Roe (average of two samples)
-
Vitamin K1: 0.3
Raw Human Milk
-
Vitamin K1: 0.1
Cotton Tofu (hard-type)
-
Vitamin K1: 12
Silken Tofu (soft-type)
-
Vitamin K1: 12
Natto
-
Vitamin K1: 34.7
Blue Cheese (average of four samples)
-
Vitamin K1: 0
Cheddar Cheese (hardC-Ched, average of six samples)
-
Vitamin K1: 0
Leicester Cheese (hardC-lei)
-
Vitamin K1: 0
Semi-Hard Cheese (average of 11 samples)
-
Vitamin K1: 0
Soft Cheese (average of seven samples)
-
Vitamin K1: 0
Caerphilly Cheese (hardC-caer)
-
Vitamin K1: 0
Cheshire Cheese (hardC-ches)
-
Vitamin K1: 0
Mesophilic Fermented Milk (average of 21 samples)
-
Vitamin K1: 0
Hikiwari Natto (chopped natto)
-
Vitamin K1: 23
Black Bean Natto
-
Vitamin K1: 50