The amount of Vegetables that contain 2.5 μg of Vitamin K (21 - 30)

• 

  58 μg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 0.04
• 

  315 μg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 0.008
• 

  315 μg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 0.008
• 

  272 μg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 0.009
• 

  476 μg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 0.005
• 

  102 μg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 0.02
• 

  330 μg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 0.008
• 

  13 μg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 0.2
• 

  760 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 0.003
• 

  466 μg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 0.005