The amount of Vegetables that contain 4 μg of Vitamin K (151 - 160)

• 

  4 μg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 1
• 

  5 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 0.8
• 

  6 μg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 0.7
• 

  2 μg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 2
• 

  4 μg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 1
• 

  8 μg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 0.5
• 

  2 μg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 2
• 

  3 μg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 1.3
• 

  5 μg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 0.8
• 

  2 μg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 2