Foods Low in Vitamin K (1721st - 1740th) (per 100 g edible portion)

• Swiss chard (leaves, raw)
  
  180 μg
• Bracken (young shoots, dried, raw)
  
  180 μg
• Soybean, Natto (tera-natto)
  
  190 μg
• Osaka-shirona (leaves, raw)
  
  190 μg
• Watercress (stems and leaves, raw)
  
  190 μg
• Perilla (seeds, raw)
  
  190 μg
• Bai cai (leaves, raw)
  
  190 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  200 μg
• Nozawana (pickles, seasoned)
  
  200 μg
• Mizukakena (leaves, raw)
  
  200 μg
• Mizukakena (salted pickles)
  
  200 μg
• Qin cai (stems and leaves, boiled)
  
  210 μg
• Kale (leaves, raw)
  
  210 μg
• Komatsuna (leaves, raw)
  
  210 μg
• Hiroshimana (salted pickles)
  
  210 μg
• Rocket salad (leaves, raw)
  
  210 μg
• Soybean oil
  
  210 μg
• Ta cai (leaves, raw)
  
  220 μg
• Ha-daikon (leaves, raw)
  
  220 μg
• Takana, broad leaf mustard (salted pickles)
  
  220 μg