Vitamin K Content of Vegetables
(201 - 210)
5 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
4 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
4 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
4 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
4 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
4 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
1 μg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
3 μg
(per 173 g edible portion)
Yama-udo (stem, raw)
-
(per 12 g edible portion)
Scallion (pickles, sweetened)
9 μg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
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