Table 1.
Vitamin K content of dietary sources (μg/100 g or μg/100 mL).
| Type of Food | VK1 | MK-4 | MK-5 | MK-6 | MK-7 | MK-8 | MK-9 | MK-10 | MK-11 | References |
|---|---|---|---|---|---|---|---|---|---|---|
| Vegetables | ||||||||||
| Kale | 817 | - | - | - | - | - | - | - | - | Schurgers and Vermeer (2000) [19] |
| Spinach | 387 | - | - | - | - | - | - | - | - | |
| Broccoli | 156 | - | - | - | - | - | - | - | - | |
| Green peas | 36 | - | - | - | - | - | - | - | - | |
| Sauerkraut | 25.1 | 0.4 | 0.8 | 1.5 | 0.2 | 0.8 | 1.1 | - | - | |
| Natto | 34.7 | - | 7.5 | 13.8 | 998 | 84.1 | - | - | - | |
| Sauerkraut | 22.4 | 0.43 | 0.86 | 1.59 | 0.23 | 0.89 | 1.5 | - | - | Vermeer et al. (2018) [21] |
| Natto | 32.1 | - | 7.2 | 12.4 | 996.5 | 82.4 | - | - | - | |
| Meat | ||||||||||
| Pig liver | 1.2 | 1.08 | - | - | 1.6 | 2.5 | 0.6 | 0.8 | - | Koivu-Tikkanen, Ollilainen, and Piironen (2000) [22] |
| Bovine liver | 5.8 | 0.68 | - | 0.944 | 2.56 | 1.38 | 0.98 | 1.4 | - | |
| Beef meat, roast | 0.67 | 2.8 | 0.12 | - | 0.117 | 0.4 | - | - | - | |
| Pork meat, chop | - | 3.1 | - | - | 0.12 | - | - | - | - | |
| Chicken meat, leg and thigh | - | 60 | - | - | - | - | - | - | - | |
| Beef | 0.6 | 1.1 | - | - | - | - | - | - | - | Schurgers and Vermeer (2000) [19] |
| Chicken breast | - | 8.9 | - | - | - | - | - | - | - | |
| Chicken leg | - | 8.5 | - | - | - | - | - | - | - | |
| Pork steak | 0.3 | 2.1 | - | - | - | - | - | - | - | |
| Pork liver | 0.2 | 0.3 | - | - | - | - | - | - | - | |
| Minced meat | 2.4 | 6.7 | - | - | - | - | - | - | - | |
| Salami | 2.3 | 9.0 | - | - | - | - | - | - | - | |
| Luncheon meat | 3.9 | 7.7 | - | - | - | - | - | - | - | |
| Hare leg | 4.8 | 0.1 | - | - | - | - | - | - | - | |
| Deer back | 2 | 0.7 | - | - | - | - | - | - | - | |
| Goose leg | 4.1 | 31 | - | - | - | - | - | - | - | |
| Goose liver paste | 10.9 | 369 | - | - | - | - | - | - | - | |
| Duck breast | 1.9 | 3.6 | - | - | - | - | - | - | - | |
| Minced | 1.09 | 7.61 | - | - | - | - | - | - | - | Vermeer et al. (2018) [21] |
| Pork cutlet | - | 1.05 | - | - | - | - | - | - | - | |
| Beef (meat) | - | 1.39 | - | - | - | - | - | - | - | |
| Beef (liver) | 2.29 | 0.24 | - | - | - | - | - | - | - | |
| Pork (meat) | - | 1.36 | - | - | - | - | - | - | - | |
| Pork (liver) | - | 0.28 | - | - | - | - | - | - | - | |
| Chicken (meat) | - | 10.1 | - | - | - | - | - | - | - | |
| Deer (back) | 2.43 | 0.88 | - | - | - | - | - | - | - | |
| Fish | ||||||||||
| Rainbow trout, cultivated | 0.56 | 3.1 | 0.09 | - | 0.2 | - | - | - | - | Koivu-Tikkanen, Ollilainen, and Piironen (2000) [22] |
| Pike-perch | 0.13 | 0.19 | 0.049 | 0.052 | 0.49 | - | - | - | - | |
| Baltic herring | 1.15 | 0.207 | - | - | - | - | - | - | - | |
| Prawn | 0.1 | - | - | - | - | - | - | - | - | Schurgers and Vermeer (2000) [19] |
| Mackerel | 2.2 | 0.4 | - | - | - | - | - | - | - | |
| Herring | 0.1 | - | - | - | - | - | - | - | - | |
| Plaice | - | 0.2 | - | - | - | - | - | - | - | |
| Eel | 0.3 | 1.7 | - | - | - | - | - | - | - | |
| Salmon | 0.1 | 0.5 | - | - | - | - | - | - | - | |
| Mackerel | 0.51 | 0.62 | - | - | - | - | - | - | - | Vermeer et al. (2018) [21] |
| Eel | 1.3 | 63.1 | - | - | - | - | - | - | - | |
| Plaice | - | 0.38 | - | - | - | - | - | - | - | |
| Prawns | - | 0.19 | - | - | - | - | - | - | - | |
| Salmon | 0.13 | 0.57 | - | - | - | - | - | - | - | |
| Herring | 0.11 | 0.07 | - | - | - | - | - | - | - | |
| Oils and margarines | ||||||||||
| Margarine | 93.2 | - | - | - | - | - | - | - | - | Schurgers and Vermeer (2000) [19] |
| Butter | 14.9 | 15 | - | - | - | - | - | - | - | |
| Corn oil | 2.9 | - | - | - | - | - | - | - | - | |
| Sunflower oil | 5.7 | - | - | - | - | - | - | - | - | |
| Olive oil | 53.7 | - | - | - | - | - | - | - | - | |
| Olive | 30 | Shearer and Bolton-Smith (2000) [20] | ||||||||
| Olive (extra virgin) | 80 | |||||||||
| Rapeseed | 123 | |||||||||
| Soybean | 173 | |||||||||
| Dairy products | ||||||||||
| Soured whole milk | 0.217 | 0.57 | 0.293 | 0.17 | 0.41 | 2.01 | 4.7 | - | - | Koivu-Tikkanen, Ollilainen, and Piironen (2000) [22] |
| Yogurt, plain | 0.21 | 0.36 | 0.101 | - | - | - | - | - | - | |
| Cheese, Edam type | 1.91 | 3.3 | 1.05 | 0.56 | 1.26 | 10.5 | 30 | 0.86 | - | |
| Cheese, Emmental type | 2.58 | 5.23 | - | - | - | - | - | - | - | |
| Cheese, Emmental type | 3 | 6.1 | - | - | - | - | - | - | - | |
| Whole milk | 0.5 | 0.8 | 0.1 | - | - | - | - | - | - | Schurgers and Vermeer (2000) [19] |
| Buttermilk | - | 0.2 | 0.1 | 0.1 | 0.1 | 0.6 | 1.4 | - | - | |
| Whole yoghurt | 0.4 | 0.6 | 0.1 | - | - | 0.2 | - | - | - | |
| Whipping cream | 5.1 | 5.4 | - | - | - | - | - | - | - | |
| Chocolate | 6.6 | 1.5 | - | - | - | - | - | - | - | |
| Hard cheeses | 10.4 | 4.7 | 1.5 | 0.8 | 1.3 | 16.9 | 51.1 | - | - | |
| Soft cheeses | 2.6 | 3.7 | 0.3 | 0.5 | 1.0 | 11.4 | 39.6 | - | - | |
| Curd cheese | 0.3 | 0.4 | 0.1 | 0.2 | 0.3 | 5.1 | 18.7 | - | - | |
| Egg yolk | 2.1 | 31.4 | - | 0.7 | - | - | - | - | - | |
| Brie (French) | 4.92 | 12.5 | - | - | - | - | - | - | - | Vermeer et al. (2018) [21] |
| Boursin (French) | 4.55 | 8.93 | - | 0.11 | 0.33 | 0.82 | 0.91 | - | - | |
| Camembert (French) | 2.5 | 7.95 | 1.34 | 1.01 | 3.24 | 15.1 | 39.5 | - | - | |
| Roquefort (French) | 6.56 | 13.1 | 0.64 | 0.48 | 1.16 | 5.09 | 17.6 | - | - | |
| Münster (French) | 2.06 | 10.2 | 0.45 | 0.46 | 8.37 | 41.2 | 19.4 | - | - | |
| Cheddar (British) | 2.16 | 5.12 | - | 0.38 | 1.88 | 3.64 | 12.5 | - | - | |
| Stilton (British) | 10 | 0.94 | 0.6 | 1.4 | 6.63 | 29.8 | - | - | - | |
| Mozzarella (Italian) | 1.5 | 5.31 | 0.16 | - | - | - | 0.75 | - | - | |
| Parmesan (Italian) | 2.06 | - | - | 0.05 | 0.1 | 0.15 | - | - | - | |
| Gorgonzola (Italian) | 1.73 | 11.1 | - | 0.17 | 3.07 | 0.24 | 0.25 | 0.51 | - | |
| Pecorino (Italian) | 5.56 | 9.37 | - | - | - | - | - | - | - | |
| Emmenthal (Swiss) | 2.41 | 8.95 | 2.15 | - | - | - | - | - | 32.2 | |
| Gruyère (Swiss) | 2.5 | 5.15 | 1.38 | - | - | - | - | - | - | |
| Raclette (Swiss) | 1.55 | 4.77 | 0.4 | 0.31 | 1.13 | 4.77 | 20.9 | - | - | |
| Gamalost (Norwegian) | 0.18 | 1.03 | 0.62 | 0.29 | 0.97 | 5.12 | 4.4 | 2.2 | - | |
| Norvegia (Norwegian) | 4.37 | 5.1 | - | 0.3 | 1.33 | 5.25 | 2.95 | - | - | |
| Regulate yogurt (full-fat) | 0.4 | 0.7 | - | - | - | - | 13.2 | 1.6 | 8.4 | Fu et al. (2017) [23] |
| Regulate yogurt (fat-free) | - | - | - | - | - | - | - | - | - | |
| Greek yogurt (full-fat) | 0.3 | 0.8 | - | - | - | - | 14.8 | 1.8 | 8.7 | |
| Greek yogurt (fat-free) | - | - | - | - | - | - | - | - | - |