Vitamin K Content of Vegetables
(191 - 200)
9 μg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
18 μg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
5 μg
(per 90 g edible portion)
Tomato, Canned product (whole)
-
(per 10 g edible portion)
Carrot, regular (root, frozen)
9 μg
(per 220 g edible portion)
Tomato (fruit, raw)
-
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
1 μg
(per 20 g edible portion)
Asparagus (canned in brine)
2 μg
(per 50 g edible portion)
Mung bean sprout (boiled)
1 μg
(per 50 g edible portion)
Mung bean sprout (raw)
1 μg
(per 50 g edible portion)
Black gram sprout (raw)
<
1
…
20
…
28
>
