Vitamin K Content of Vegetables
(21 - 30)
589 μg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
700 μg
(per 250 g edible portion)
Spinach (leaves, frozen)
608 μg
(per 250 g edible portion)
Spinach (leaves, raw)
486 μg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
194 μg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
81 μg
(per 30 g edible portion)
Sugukina (pickles)
81 μg
(per 30 g edible portion)
Leaf mustard (salted pickles)
468 μg
(per 180 g edible portion)
Rape (stems and leaves, raw)
78 μg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
33 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
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