The amount of Vegetables that contain 4 μg of Vitamin K (161 - 170)

• 

  56 μg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 0.07
• 

  255 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.02
• 

  3 μg

  (per 20 g edible portion)

  Water shield (young leaves, bottled in water)
  × 1.3
• 

  5 μg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 0.8
• 

  2 μg

  (per 12 g edible portion)

  Pickle (sour type)
  × 2
• 

  60 μg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 0.07
• 

  13 μg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 0.3
• 

  36 μg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 0.1
• 

  2 μg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 2
• 

  15 μg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 0.3