Vitamin K Content of Vegetables
(121 - 130)
90 μg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
33 μg
(per 95 g edible portion)
Asparagus (shoots, raw)
12 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
70 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
2 μg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
43 μg
(per 127 g edible portion)
Zucchini (fruit, raw)
40 μg
(per 120 g edible portion)
Cucumber (fruit, raw)
3 μg
(per 8 g edible portion)
Snap pea (immature pods, raw)
7 μg
(per 40 g edible portion)
Edamame (boiled)
4 μg
(per 12 g edible portion)
Pickle (sweet type)
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