Vitamin K Content of Vegetables
(Initial Q)
126 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
99 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
154 μg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
114 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
