Foods Low in Vitamin K (1741st - 1760th) (per 100 g edible portion)

• Swiss chard (leaves, boiled)
  
  220 μg
• Ito-mitsuba (leaves, raw)
  
  220 μg
• Ta cai (leaves, boiled)
  
  230 μg
• Red pepper (leaves and fruits, raw)
  
  230 μg
• Ego-nori (dried)
  
  230 μg
• Osaka-shirona (leaves, boiled)
  
  240 μg
• Naga-konbu (dried)
  
  240 μg
• Garland chrysanthemum (leaves, raw)
  
  250 μg
• Red pepper (leaves and fruits, sauteed)
  
  250 μg
• Turnip rape (flower buds and stems, raw)
  
  250 μg
• Turnip rape (flower buds and stems, boiled)
  
  250 μg
• Ito-mitsuba (leaves, boiled)
  
  250 μg
• Water convolvulus (stems and leaves, raw)
  
  250 μg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  260 μg
• Leaf mustard (leaves, raw)
  
  260 μg
• Rape (stems and leaves, raw)
  
  260 μg
• Water convolvulus (stems and leaves, boiled)
  
  260 μg
• Arame (steamed and dried)
  
  260 μg
• Leaf mustard (salted pickles)
  
  270 μg
• Sugukina (pickles)
  
  270 μg