Foods Low in Vitamin K (1661st - 1680th) (per 100 g edible portion)

• Ha-negi (leaves, raw)
  
  94 μg
• Hosome-konbu (dried)
  
  96 μg
• Japanese angelica-tree (spears, boiled)
  
  97 μg
• Japanese angelica-tree (spears, raw)
  
  99 μg
• Shandong cai (leaves, raw)
  
  100 μg
• Hana-nira (scape and flower bud, raw)
  
  100 μg
• Nozawana (leaves, raw)
  
  100 μg
• Wakame Blanched and salted (desalted)
  
  100 μg
• Cucumber, Pickle (nukamiso-zuke)
  
  110 μg
• Taisai, Chinese mustard (leaves, raw)
  
  110 μg
• Nozawana (salted pickles)
  
  110 μg
• Head lettuce, butter type (leaves, raw)
  
  110 μg
• Enaga-oni-konbu (dried)
  
  110 μg
• Rishiri-konbu (dried)
  
  110 μg
• Chicken, Offal (skin, breast, raw)
  
  110 μg
• Mayonnaise (whole egg type)
  
  110 μg
• Endive (leaves, raw)
  
  120 μg
• Kyona (leaves, raw)
  
  120 μg
• Kyona (leaves, boiled)
  
  120 μg
• Kogomi (spears, raw)
  
  120 μg