Vitamin K Content of Vegetables
(211 - 220)
7 μg
(per 430 g edible portion)
Kintoki (root without skin, raw)
9 μg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
7 μg
(per 430 g edible portion)
Kintoki (root with skin, raw)
3 μg
(per 150 g edible portion)
Carrot, regular (juice, canned)
3 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
6 μg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
3 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
4 μg
(per 190 g edible portion)
Udo (stem, leached in water)
2 μg
(per 190 g edible portion)
Udo (stem, raw)
1 μg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
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