Table 1.
Vitamin K1 and K2 content in various food sources.
| Food Category | Food Source | Vitamin K1 Content per 100 g of Food Sample (µg) | Vitamin K2 Content per 100 g of Food Sample (µg) |
|---|---|---|---|
| Prepared vegetables | Natto (fermented soybeans) | 32.1 | 108.9 |
| Roasted soybeans | 57.3 | Not compared in the study | |
| Sauerkraut | 22.4 | 5.5 | |
| Vegetables | Collards | 706 | Not compared in the study |
| Turnip | 568 | Not compared in the study | |
| Broccoli | 146.7 | Not compared in the study | |
| Spinach | 96.7 | Not compared in the study | |
| Kale | 73.3 | Not compared in the study | |
| Carrot | 25.5 | Not compared in the study | |
| Fruits | Dried prunes | 51.1–68.1 | Not compared in the study |
| Kiwifruit | 33.9–50.3 | Not compared in the study | |
| Avocado | 15.7–27.0 | Not compared in the study | |
| Blueberries | 14.7–27.2 | Not compared in the study | |
| Blackberries | 14.7–25.1 | Not compared in the study | |
| Grapes red and green | 13.8–18.1 | Not compared in the study | |
| Dried figs | 11.4–20.0 | Not compared in the study | |
| Nuts | Pine nuts | 33.4–73.7 | Not compared in the study |
| Cashews | 19.4–64.3 | Not compared in the study | |
| Pistachios | 10.1–15.1 | Not compared in the study | |
| Cheese | Roquefort | 6.56 | 38.1 |
| Pecorino | 5.56 | 93.7 | |
| Brie | 4.92 | 12.5 | |
| Boursin | 4.55 | 11.1 | |
| Norvegia | 4.37 | 41.5 | |
| Stilton | 3.62 | 49.4 | |
| Münster | 2.1 | 80.1 | |
| Camembert | 2.5 | 68.1 | |
| Gamalost | 0.18 | 54.2 | |
| Emmental | 2.41 | 43.3 | |
| Raclette | 1.55 | 32.3 | |
| Meat | Beef liver | 2.3 | 11.2 |
| Beef meat | 0.02 | 1.89 | |
| Minced meat | 1.1 | 7.6 | |
| Chicken meat | Not detected in the study | 10.1 | |
| Pork meat | Not detected in the study | 1.4 | |
| Pork liver | Not detected in the study | 1.8 | |
| Fish | Mackerel | 0.5 | 0.6 |
| Eel | 1.3 | 63.1 | |
| Plaice | Not detected in the study | 5.3 | |
| Prawns | Not detected in the study | 0.19 | |
| Salmon | 0.13 | 0.6 |