The amount of Foods that contain 4 μg of Vitamin K (11 - 20)

• 

  191 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 0.02
• 

  8 μg

  (per 1 g edible portion)

  Basil (ground)
  × 0.5
• 

  7 μg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 0.6
• 

  33 μg

  (per 5 g edible portion)

  Wakame, Dried product (dried)
  × 0.1
• 

  20 μg

  (per 3 g edible portion)

  Purple laver (seasoned and toasted)
  × 0.2
• 

  120 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 0.03
• 

  300 μg

  (per 50 g edible portion)

  Soybean, Natto (itohiki-natto)
  × 0.01
• 

  196 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 0.02
• 

  690 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 0.006
• 

  113 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 0.04