Vitamin K Content of Vegetables
(41 - 50)
70 μg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
124 μg
(per 60 g edible portion)
Ta cai (leaves, raw)
21 μg
(per 10 g edible portion)
Rocket salad (leaves, raw)
630 μg
(per 300 g edible portion)
Hiroshimana (salted pickles)
286 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
126 μg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
60 μg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
20 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
2 μg
(per 2 g edible portion)
Perilla (seeds, raw)
6 μg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
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