The amount of Vegetables that contain 4 μg of Vitamin K (191 - 200)

• 

  18 μg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 0.2
• 

  5 μg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 0.8
• 

  9 μg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 0.4
• 

  1 μg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 4
• 

  2 μg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 2
• 

  1 μg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 4
• 

  1 μg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 4
• 

  5 μg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 0.8
• 

  4 μg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 1
• 

  4 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 1