Vitamin K Content of Foods
(51 - 60)
450 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
450 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
105 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
364 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
587 μg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
39 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
130 μg
(per 60 g edible portion)
Ta cai (leaves, boiled)
51 μg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
44 μg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
70 μg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
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