Vitamin K Content of Vegetables
(241 - 250)
Tr
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
Tr
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
Tr
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
Tr
(per 215 g edible portion)
Edible burdock (root, boiled)
Tr
(per 215 g edible portion)
Edible burdock (root, raw)
Tr
(per 25 g edible portion)
Kanpyo (raw)
Tr
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
Tr
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
(0)
(per 10 g edible portion)
Mukago (raw)
0 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
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