Vitamin K Content of Vegetables
(Initial H)
70 μg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
41 μg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
Tr
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
95 μg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
94 μg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
77 μg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
18 μg
(per 15 g edible portion)
Hinona (pickles, sweetened)
179 μg
(per 200 g edible portion)
Hinona (root with tops, raw)
630 μg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0 μg
(per 220 g edible portion)
Horseradish (rhizome, raw)
