The amount of Vegetables that contain 4 μg of Vitamin K (31 - 40)

• 

  63 μg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 0.06
• 

  450 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 0.009
• 

  450 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.009
• 

  105 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 0.04
• 

  364 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.01
• 

  587 μg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 0.007
• 

  39 μg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 0.1
• 

  130 μg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 0.03
• 

  51 μg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 0.08
• 

  44 μg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 0.09