Vitamin K Content of Foods
(31 - 40)
476 μg
(per 140 g edible portion)
Turnip (leaves, raw)
102 μg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
330 μg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
13 μg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
16 μg
(per 5 g edible portion)
Hijiki (boiled and dried)
760 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
466 μg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
589 μg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
62 μg
(per 20 g edible portion)
Tsukudani
700 μg
(per 250 g edible portion)
Spinach (leaves, frozen)
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