Vitamin K Content of Vegetables
(51 - 60)
464 μg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
54 μg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
171 μg
(per 100 g edible portion)
Chinese chive (leaves, raw)
99 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
98 μg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
136 μg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
248 μg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
387 μg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
86 μg
(per 54 g edible portion)
Brussels sprout (head, boiled)
232 μg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
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