The amount of Vegetables that contain 4 μg of Vitamin K (61 - 70)

• 

  41 μg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 0.1
• 

  54 μg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 0.07
• 

  45 μg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 0.09
• 

  124 μg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 0.03
• 

  81 μg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 0.05
• 

  435 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 0.009
• 

  85 μg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 0.05
• 

  80 μg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 0.05
• 

  39 μg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 0.1
• 

  72 μg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 0.06