Vitamin K Content of Vegetables
(171 - 180)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
16 μg
(per 160 g edible portion)
Eggplant (fruit, boiled)
14 μg
(per 160 g edible portion)
Eggplant (fruit, raw)
8 μg
(per 120 g edible portion)
Celery (petiole, raw)
1 μg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
2 μg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
25 μg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
12 μg
(per 140 g edible portion)
Chayote (fruit, raw)
19 μg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
37 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
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