The amount of Vegetables that contain 2.5 μg of Vitamin K (161 - 170)

• 

  22 μg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 0.1
• 

  314 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.008
• 

  95 μg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 0.03
• 

  56 μg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 0.04
• 

  7 μg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 0.4
• 

  10 μg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 0.3
• 

  179 μg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 0.01
• 

  38 μg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 0.07
• 

  1644 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.002
• 

  114 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 0.02