The amount of Vegetables that contain 2.5 μg of Vitamin K (241 - 250)

• 

  90 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 0.03
• 

  33 μg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 0.08
• 

  12 μg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 0.2
• 

  70 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 0.04
• 

  2 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 1.3
• 

  43 μg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 0.06
• 

  40 μg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 0.06
• 

  3 μg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 0.8
• 

  7 μg

  (per 40 g edible portion)

  Edamame (boiled)
  × 0.4
• 

  4 μg

  (per 12 g edible portion)

  Pickle (sweet type)
  × 0.6