The amount of Vegetables that contain 4 μg of Vitamin K (101 - 110)

• 

  13 μg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 0.3
• 

  3 μg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 1.3
• 

  3 μg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 1.3
• 

  9 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 0.4
• 

  1165 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.003
• 

  2 μg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 2
• 

  27 μg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 0.1
• 

  17 μg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 0.2
• 

  30 μg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 0.1
• 

  6 μg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 0.7