The amount of Foods that contain 4 μg of Vitamin K (31 - 40)

• 

  476 μg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 0.008
• 

  102 μg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 0.04
• 

  330 μg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 0.01
• 

  13 μg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 0.3
• 

  16 μg

  (per 5 g edible portion)

  Hijiki (boiled and dried)
  × 0.3
• 

  760 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 0.005
• 

  466 μg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 0.009
• 

  589 μg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.007
• 

  62 μg

  (per 20 g edible portion)

  Tsukudani
  × 0.06
• 

  700 μg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 0.006