Vitamin K Content of Vegetables
(261 - 270)
0 μg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0 μg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
0 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0 μg
(per 15 g edible portion)
Ginger (pickles, sweetened)
0 μg
(per 85 g edible portion)
Ginger (pickles)
0 μg
(per 110 g edible portion)
Ginger (rhizome, raw)
0 μg
(per 25 g edible portion)
Kanpyo (boiled)
0 μg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0 μg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
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