The amount of Vegetables that contain 2.5 μg of Vitamin K (181 - 190)

• 

  12 μg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 0.2
• 

  541 μg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 0.005
• 

  1127 μg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.002
• 

  39 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 0.06
• 

  1292 μg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.002
• 

  19 μg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 0.1
• 

  9 μg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 0.3
• 

  18 μg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 0.1
• 

  29 μg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 0.09
• 

  32 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 0.08