The amount of Foods that contain 4 μg of Vitamin K (21 - 30)

• 

  35 μg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 0.1
• 

  13 μg

  (per 3 g edible portion)

  Fu-nori (dried)
  × 0.3
• 

  12 μg

  (per 3 g edible portion)

  Purple laver (toasted)
  × 0.3
• 

  152 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 0.03
• 

  363 μg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 0.01
• 

  18 μg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 0.2
• 

  58 μg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 0.07
• 

  315 μg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 0.01
• 

  315 μg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 0.01
• 

  272 μg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 0.01