Foods Low in Vitamin K (1801st - 1817th) (per 100 g edible portion)

• Purple laver (seasoned and toasted)
  
  650 μg
• Wakame, Dried product (dried)
  
  660 μg
• Perilla (leaves, raw)
  
  690 μg
• Tengusa (dried)
  
  730 μg
• Basil (ground)
  
  820 μg
• Parsley (leaves, raw)
  
  850 μg
• Soybean, Natto (hikiwari-natto)
  
  930 μg
• Matsumo (dried)
  
  1100 μg
• Parsley (dried)
  
  1300 μg
• Sencha (tea)
  
  1400 μg
• Black tea (tea)
  
  1500 μg
• Wakame (cut and dried)
  
  1600 μg
• Iwa-nori (dried)
  
  1700 μg
• Wakame, Dried product (ita-wakame)
  
  1800 μg
• Purple laver (dried)
  
  2600 μg
• Maccha
  
  2900 μg
• Gyokuro (tea)
  
  4000 μg