The amount of Foods that contain 2.5 μg of Vitamin K (161 - 170)

• 

  86 μg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 0.03
• 

  232 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.01
• 

  41 μg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 0.06
• 

  54 μg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 0.05
• 

  45 μg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 0.06
• 

  124 μg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 0.02
• 

  15 μg

  (per 10 g edible portion)

  Kezuri-konbu
  × 0.2
• 

  81 μg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 0.03
• 

  435 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 0.006
• 

  85 μg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 0.03