The amount of Vegetables that contain 150 μg of Vitamin K (51 - 60)

• 

  464 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 0.3
• 

  54 μg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 2.8
• 

  171 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 0.9
• 

  99 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 1.5
• 

  98 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 1.5
• 

  136 μg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 1.1
• 

  248 μg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 0.6
• 

  387 μg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 0.4
• 

  86 μg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 1.7
• 

  232 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.6