Vitamin K Content of Vegetables
191 μg
(per 25 g edible portion)
Parsley (leaves, raw)
7 μg
(per 1 g edible portion)
Perilla (leaves, raw)
120 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
196 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
690 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
113 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
35 μg
(per 10 g edible portion)
Basil (leaves, raw)
152 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
363 μg
(per 140 g edible portion)
Turnip (leaves, boiled)
18 μg
(per 5 g edible portion)
Water pepper sprout (raw)
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