The amount of Vegetables that contain 150 μg of Vitamin K (121 - 130)

• 

  90 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 1.7
• 

  33 μg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 4.5
• 

  12 μg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 12.5
• 

  70 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 2.1
• 

  2 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 75
• 

  43 μg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 3.5
• 

  40 μg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 3.8
• 

  3 μg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 50
• 

  7 μg

  (per 40 g edible portion)

  Edamame (boiled)
  × 21.4
• 

  4 μg

  (per 12 g edible portion)

  Pickle (sweet type)
  × 37.5