Foods Low in Vitamin K (1681st - 1700th) (per 100 g edible portion)

• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  120 μg
• Takana, broad leaf mustard (leaves, raw)
  
  120 μg
• Qing gin cai (leaves, boiled)
  
  120 μg
• Summer cypress seed (seeds, boiled)
  
  120 μg
• Konegi (leaves, raw)
  
  120 μg
• Hinona (pickles, sweetened)
  
  120 μg
• Ne-mitsuba (leaves, raw)
  
  120 μg
• Turfed stone leek (leaves, boiled)
  
  120 μg
• Wakame, Dried product (dried, soaked in water)
  
  120 μg
• Chicken, Offal (skin, thigh, raw)
  
  120 μg
• Rapeseed oil
  
  120 μg
• Kyona (salted pickles)
  
  130 μg
• Nagasaki-hakusai (leaves, raw)
  
  130 μg
• Shandong cai (leaves, boiled)
  
  140 μg
• Taisai, Chinese mustard (salted pickles)
  
  140 μg
• Wakame (raw)
  
  140 μg
• Mayonnaise (egg yolk type)
  
  140 μg
• Shandong cai (salted pickles)
  
  150 μg
• Nagasaki-hakusai (leaves, boiled)
  
  150 μg
• Broccoli (inflorescence, boiled)
  
  150 μg