The amount of Vegetables that contain 2.5 μg of Vitamin K (101 - 110)

• 

  464 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 0.005
• 

  54 μg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 0.05
• 

  171 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 0.01
• 

  99 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 0.03
• 

  98 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 0.03
• 

  136 μg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 0.02
• 

  248 μg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 0.01
• 

  387 μg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 0.006
• 

  86 μg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 0.03
• 

  232 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.01