The amount of Vegetables that contain 4 μg of Vitamin K (181 - 190)

• 

  9 μg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 0.4
• 

  8 μg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 0.5
• 

  8 μg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 0.5
• 

  6 μg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 0.7
• 

  2 μg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 2
• 

  1 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 4
• 

  3 μg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 1.3
• 

  3 μg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 1.3
• 

  15 μg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 0.3
• 

  9 μg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 0.4