The amount of Vegetables that contain 2.5 μg of Vitamin K (61 - 70)

• 

  63 μg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 0.04
• 

  450 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 0.006
• 

  450 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.006
• 

  105 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 0.02
• 

  364 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.007
• 

  587 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 0.004
• 

  39 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 0.06
• 

  130 μg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 0.02
• 

  51 μg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 0.05
• 

  44 μg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 0.06