Vitamin K Content of Vegetables
(161 - 170)
56 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
255 μg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
3 μg
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
5 μg
(per 30 g edible portion)
Bracken (young shoots, boiled)
2 μg
(per 12 g edible portion)
Pickle (sour type)
60 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
13 μg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
36 μg
(per 350 g edible portion)
Red chicory (leaves, raw)
2 μg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
15 μg
(per 140 g edible portion)
Chayote (salted pickles)
<
1
…
17
…
28
>
