Vitamin K Content of Vegetables
(221 - 230)
1 μg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0 μg
(per 12 g edible portion)
Radish (root, raw)
-
(per 30 g edible portion)
Young sweet corn (young ear, raw)
1 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
13 μg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
3 μg
(per 275 g edible portion)
Bamboo shoot (canned in water)
12 μg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
-
(per 10 g edible portion)
Kiriboshi-daikon
-
(per 20 g edible portion)
Arrowhead (tuber, boiled)
-
(per 20 g edible portion)
Arrowhead (tuber, raw)
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