Vitamin K Content of Vegetables
(151 - 160)
4 μg
(per 20 g edible portion)
Myoga (spike, raw)
5 μg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
6 μg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
2 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
4 μg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
8 μg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
2 μg
(per 12 g edible portion)
Green pea (canned in brine)
3 μg
(per 25 g edible portion)
Broad bean (immature beans, raw)
5 μg
(per 30 g edible portion)
Bracken (young shoots, raw)
2 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
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