Vitamin K Content of Vegetables
(81 - 90)
22 μg
(per 20 g edible portion)
Nozawana (salted pickles)
314 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
95 μg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
56 μg
(per 60 g edible portion)
Shandong cai (leaves, raw)
7 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
10 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
179 μg
(per 200 g edible portion)
Hinona (root with tops, raw)
38 μg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
1644 μg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
114 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
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