Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Yogurt (plain)
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Total Vitamin K2: 0.5
Raw Antelope Milk
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Total Vitamin K2: 0.4
Raw Cow Milk
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Total Vitamin K2: 0.4
1% Milk
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Total Vitamin K2: 0.4
Eggs (white, fresh, raw)
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Total Vitamin K2: 0.4
Buttermilk
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Total Vitamin K2: 2.5
Raw Human Milk
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Total Vitamin K2: 0.1
Blue Cheese (average of four samples)
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Total Vitamin K2: 36.4
Cheddar Cheese (hardC-Ched, average of six samples)
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Total Vitamin K2: 20.6
Leicester Cheese (hardC-lei)
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Total Vitamin K2: 29.5
Semi-Hard Cheese (average of 11 samples)
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Total Vitamin K2: 21.2
Soft Cheese (average of seven samples)
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Total Vitamin K2: 38.3
Caerphilly Cheese (hardC-caer)
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Total Vitamin K2: 41.9
Cheshire Cheese (hardC-ches)
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Total Vitamin K2: 31.5
Mesophilic Fermented Milk (average of 21 samples)
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Total Vitamin K2: 13.4
Skimmed Yoghurt
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Total Vitamin K2: 0.1
Emmental Cheese (hardC-Em, average of six samples)
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Total Vitamin K2: 4.01
Egg Yolk (raw)
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Total Vitamin K2: 15
Whole Egg (raw)
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Total Vitamin K2: 7
Whole Egg (boiled)
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Total Vitamin K2: 5