Foods Low in Vitamin K (1701st - 1720th) (per 100 g edible portion)

• Ne-mitsuba (leaves, boiled)
  
  150 μg
• Brussels sprout (head, raw)
  
  150 μg
• Kezuri-konbu
  
  150 μg
• Yard bean (immature pods, raw)
  
  160 μg
• Water dropwort (stems and leaves, raw)
  
  160 μg
• Water dropwort (stems and leaves, boiled)
  
  160 μg
• Ha-ninjin (leaves, raw)
  
  160 μg
• Red garlic (bulb and leaves, raw)
  
  160 μg
• Hiroshimana (leaves, raw)
  
  160 μg
• Broccoli (inflorescence, raw)
  
  160 μg
• Brussels sprout (head, boiled)
  
  160 μg
• Leaf lettuce (leaves, raw)
  
  160 μg
• Red-tip leaf lettuce (leaves, raw)
  
  160 μg
• Ogo-nori (salted, desalted)
  
  160 μg
• Yard bean (immature pods, boiled)
  
  170 μg
• Turfed stone leek (leaves, raw)
  
  170 μg
• Gagome-konbu (dried)
  
  170 μg
• Vegetable oil, blend
  
  170 μg
• Qin cai (stems and leaves, raw)
  
  180 μg
• Chinese chive (leaves, raw)
  
  180 μg