Vitamin K Content of Vegetables
(91 - 100)
12 μg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
541 μg
(per 805 g edible portion)
Green ball (head, raw)
1127 μg
(per 1700 g edible portion)
Cabbage (head, raw)
39 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
1292 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
19 μg
(per 30 g edible portion)
Okra (pods, boiled)
9 μg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
18 μg
(per 30 g edible portion)
Okra (pods, raw)
29 μg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
32 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
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