A sample of Vitamin-K content in some common foods

This list was prepared for a 2000 Dutch study on vitamin K. The foods listed were purchased in the Netherlands, where the amounts of vitamin K1/K2 in foods are different and perhaps higher than those from food in US shops. Amounts are shown in mcg/100 g or 100 ml.

Type of food	K1	MK-4	MK-5	MK-6	MK-7	MK-8	MK-9
Meat
Beef	0.6	1.1
Chicken breast		8.9
Chicken leg		8.5
Pork steak	0.3	2.1			0.5	1.1
Salami	2.3	9.0
Luncheon meat	3.9	7.7
Fish
Shrimp	0.1
Mackerel	2.2	0.4
Herring	0.1
Plaice (flat fish)		0.2		0.3	0.1	1.6
Eel	0.3	1.7		0.1	0.4
Salmon	0.1	0.5
Fruits and vegetables
Kale	817
Spinach	387
Broccoli	156
Green peas	36.0
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
Banana	0.3
Apple	3.0
Orange	0.1
Dairy products
Whole milk	0.5	0.8	0.1
Skimmed milk
Buttermilk		0.2	0.1	0.1	0.1	0.6	1.4
Whole yoghurt	0.4	0.6	0.1			0.2
Skimmed yoghurt						0.1
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
Egg white		0.9
Oils and margarines
Margarine	93.2
Butter	14.9	15.0
Corn oil	2.9
Sunflower oil	5.7
Olive oil	53.7
Bread
Rye bread	0.7
Wheaten bread	1.1
Sourdough bread	1.0
Buckwheat bread	3.0				1.1
Beverages
Tea	0.3
Coffee
Orange juice

Table from Schurges, LJ and C. Vermeer, C.2000. Determination of phylloquinone and menaquinones in food. Haemostasis, 30, 298-307. All samples were assessed in duplicate. Values are mean values. Foods were bought from shops in and around Maastricht, The Netherlands. MK-10 was not detectable in any of the foods.