The amount of Vegetables that contain 2 μg of Vitamin K
(91 - 100)
12 μg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
×
0.2
541 μg
(per 805 g edible portion)
Green ball (head, raw)
×
0.004
1127 μg
(per 1700 g edible portion)
Cabbage (head, raw)
×
0.002
39 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
×
0.05
1292 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
0.002
19 μg
(per 30 g edible portion)
Okra (pods, boiled)
×
0.1
9 μg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
×
0.2
18 μg
(per 30 g edible portion)
Okra (pods, raw)
×
0.1
29 μg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
×
0.07
32 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
0.06
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