The amount of Vegetables that contain 4 μg of Vitamin K (1 - 10)

• 

  191 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 0.02
• 

  7 μg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 0.6
• 

  120 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 0.03
• 

  196 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 0.02
• 

  690 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 0.006
• 

  113 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 0.04
• 

  35 μg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 0.1
• 

  152 μg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 0.03
• 

  363 μg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 0.01
• 

  18 μg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 0.2