The amount of Vegetables that contain 2.5 μg of Vitamin K (41 - 50)

• 

  589 μg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.004
• 

  700 μg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 0.004
• 

  608 μg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 0.004
• 

  486 μg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 0.005
• 

  194 μg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 0.01
• 

  81 μg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 0.03
• 

  81 μg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 0.03
• 

  468 μg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 0.005
• 

  78 μg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 0.03
• 

  33 μg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 0.08