The amount of Vegetables that contain 2.5 μg of Vitamin K (141 - 150)

• 

  18 μg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 0.1
• 

  108 μg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 0.02
• 

  12 μg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 0.2
• 

  154 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 0.02
• 

  221 μg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 0.01
• 

  31 μg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 0.08
• 

  240 μg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 0.01
• 

  204 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.01
• 

  165 μg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 0.02
• 

  94 μg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 0.03