Vitamin K Content of Vegetables
(61 - 70)
41 μg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
54 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
45 μg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
124 μg
(per 80 g edible portion)
Yard bean (immature pods, raw)
81 μg
(per 54 g edible portion)
Brussels sprout (head, raw)
435 μg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
85 μg
(per 60 g edible portion)
Shandong cai (salted pickles)
80 μg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
39 μg
(per 30 g edible portion)
Kyona (salted pickles)
72 μg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
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