The amount of Vegetables that contain 4 μg of Vitamin K (131 - 140)

• 

  60 μg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 0.07
• 

  205 μg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 0.02
• 

  3 μg

  (per 10 g edible portion)

  Green pea (boiled)
  × 1.3
• 

  8 μg

  (per 50 g edible portion)

  Edamame (raw)
  × 0.5
• 

  77 μg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 0.05
• 

  15 μg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 0.3
• 

  126 μg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 0.03
• 

  69 μg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 0.06
• 

  11 μg

  (per 80 g edible portion)

  Edamame (frozen)
  × 0.4
• 

  5 μg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 0.8