The amount of Vegetables that contain 4 μg of Vitamin K (141 - 150)

• 

  10 μg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 0.4
• 

  259 μg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.02
• 

  1 μg

  (per 5 g edible portion)

  Green pea (raw)
  × 4
• 

  162 μg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 0.02
• 

  244 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.02
• 

  5 μg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 0.8
• 

  4 μg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 1
• 

  330 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.01
• 

  2 μg

  (per 10 g edible portion)

  Green pea (frozen)
  × 2
• 

  6 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 0.7