The amount of Vegetables that contain 2.5 μg of Vitamin K (421 - 430)

• 

  3 μg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 0.8
• 

  6 μg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 0.4
• 

  3 μg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 0.8
• 

  4 μg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 0.6
• 

  2 μg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 1.3
• 

  1 μg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 2.5
• 

  1 μg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 2.5
• 

  1 μg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 2.5
• 

  13 μg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 0.2
• 

  3 μg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 0.8