The amount of Vegetables that contain 2.5 μg of Vitamin K (221 - 230)

• 

  28 μg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 0.09
• 

  6 μg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 0.4
• 

  8 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 0.3
• 

  13 μg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 0.2
• 

  27 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 0.09
• 

  25 μg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 0.1
• 

  5 μg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 0.5
• 

  2 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 1.3
• 

  54 μg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 0.05
• 

  44 μg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 0.06