Vitamin K Content of Foods
(41 - 50)
608 μg
(per 250 g edible portion)
Spinach (leaves, raw)
486 μg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
194 μg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
81 μg
(per 30 g edible portion)
Sugukina (pickles)
81 μg
(per 30 g edible portion)
Leaf mustard (salted pickles)
13 μg
(per 5 g edible portion)
Arame (steamed and dried)
468 μg
(per 180 g edible portion)
Rape (stems and leaves, raw)
78 μg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
33 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
63 μg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
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