Vitamin K Content of Vegetables
(251 - 260)
0 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0 μg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0 μg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0 μg
(per 280 g edible portion)
Table beet (root, boiled)
0 μg
(per 280 g edible portion)
Table beet (root, raw)
0 μg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
0 μg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0 μg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
0 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
0 μg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
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