Vitamin K Content of Vegetables
(111 - 120)
28 μg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
6 μg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
8 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
13 μg
(per 28 g edible portion)
Asatsuki (leaves, raw)
27 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
25 μg
(per 50 g edible portion)
Soybean sprout (boiled)
5 μg
(per 10 g edible portion)
Alfalfa sprout (raw)
2 μg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
54 μg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
44 μg
(per 95 g edible portion)
Asparagus (shoots, boiled)
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