Vitamin K Content of Vegetables
(141 - 150)
10 μg
(per 42 g edible portion)
Red pepper (fruit, raw)
259 μg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
1 μg
(per 5 g edible portion)
Green pea (raw)
162 μg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
244 μg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
5 μg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
4 μg
(per 18 g edible portion)
Zha cai (pickles)
330 μg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
2 μg
(per 10 g edible portion)
Green pea (frozen)
6 μg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
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