Foods Low in Vitamin K (1781st - 1800th) (per 100 g edible portion)

• Daikon, Japanese radish (leaves, boiled)
  
  340 μg
• Mugwort (leaves, raw)
  
  340 μg
• Malabar nightshade (stems and leaves, raw)
  
  350 μg
• Malabar nightshade (stems and leaves, boiled)
  
  350 μg
• Saltwort (stems and leaves, boiled)
  
  360 μg
• Turnip, Pickle (salted pickles, leaves)
  
  360 μg
• Water pepper sprout (raw)
  
  360 μg
• Turnip (leaves, boiled)
  
  370 μg
• Ashitaba (stems and leaves, boiled)
  
  380 μg
• Mugwort (leaves, boiled)
  
  380 μg
• Purple laver (toasted)
  
  390 μg
• Fu-nori (dried)
  
  430 μg
• Basil (leaves, raw)
  
  440 μg
• Yomena (leaves, raw)
  
  440 μg
• Tossa jute (stems and leaves, boiled)
  
  450 μg
• Garland chrysanthemum (leaves, boiled)
  
  460 μg
• Ashitaba (stems and leaves, raw)
  
  500 μg
• Soybean, Natto (goto-natto)
  
  590 μg
• Soybean, Natto (itohiki-natto)
  
  600 μg
• Tossa jute (stems and leaves, raw)
  
  640 μg