The amount of Vegetables that contain 4 μg of Vitamin K (41 - 50)

• 

  70 μg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 0.06
• 

  124 μg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 0.03
• 

  21 μg

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 0.2
• 

  630 μg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 0.006
• 

  286 μg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 0.01
• 

  126 μg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 0.03
• 

  60 μg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 0.07
• 

  20 μg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 0.2
• 

  2 μg

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 2
• 

  6 μg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 0.7