The amount of Vegetables that contain 4 μg of Vitamin K (171 - 180)

• 

  16 μg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 0.3
• 

  14 μg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 0.3
• 

  8 μg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 0.5
• 

  1 μg

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 4
• 

  2 μg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 2
• 

  25 μg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 0.2
• 

  12 μg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 0.3
• 

  19 μg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 0.2
• 

  37 μg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 0.1
• 

  34 μg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 0.1