Vitamin K Content of Foods
(21 - 30)
35 μg
(per 10 g edible portion)
Basil (leaves, raw)
13 μg
(per 3 g edible portion)
Fu-nori (dried)
12 μg
(per 3 g edible portion)
Purple laver (toasted)
152 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
363 μg
(per 140 g edible portion)
Turnip (leaves, boiled)
18 μg
(per 5 g edible portion)
Water pepper sprout (raw)
58 μg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
315 μg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
315 μg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
272 μg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
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