Vitamin K Content of Vegetables
(101 - 110)
13 μg
(per 20 g edible portion)
Chinese cabbage (kim chee)
3 μg
(per 5 g edible portion)
Winged bean (immature pods, raw)
3 μg
(per 5 g edible portion)
Chrysanthemum (kikunori)
9 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
1165 μg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
2 μg
(per 3 g edible portion)
Red pepper (fruit, dried)
27 μg
(per 50 g edible portion)
Soybean sprout (raw)
17 μg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
30 μg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
6 μg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
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