Foods Low in Vitamin K (1761st - 1780th) (per 100 g edible portion)

• Daikon, Japanese radish (leaves, raw)
  
  270 μg
• Tsumamina (leaves, raw)
  
  270 μg
• Rape (stems and leaves, boiled)
  
  270 μg
• Spinach (leaves, raw)
  
  270 μg
• Mitsuishi-konbu (dried)
  
  270 μg
• Sugukina (leaves, raw)
  
  280 μg
• Spinach (leaves, frozen)
  
  280 μg
• Saltwort (stems and leaves, raw)
  
  310 μg
• New Zealand spinach (stems and leaves, raw)
  
  310 μg
• Tsukudani
  
  310 μg
• Domiao (stems and leaves, raw)
  
  320 μg
• Gyoja-ninniku (leaves, raw)
  
  320 μg
• Komatsuna (leaves, boiled)
  
  320 μg
• Spinach (leaves, boiled)
  
  320 μg
• Suizenji-nori (dried, soaked in water)
  
  320 μg
• Hijiki (boiled and dried)
  
  320 μg
• Shepherd's purse (leaves, raw)
  
  330 μg
• Chinese chive (leaves, boiled)
  
  330 μg
• Osaka-shirona (salted pickles)
  
  340 μg
• Turnip (leaves, raw)
  
  340 μg