Vitamin K Content of Vegetables
(181 - 190)
34 μg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
9 μg
(per 130 g edible portion)
Chicory (spears, raw)
8 μg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
8 μg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
6 μg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
2 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
1 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
3 μg
(per 73 g edible portion)
Esharotto (bulb, raw)
3 μg
(per 50 g edible portion)
Black gram sprout (boiled)
15 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
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