Vitamin K Content of Vegetables
(Initial A)
5 μg
(per 10 g edible portion)
Alfalfa sprout (raw)
-
(per 20 g edible portion)
Arrowhead (tuber, boiled)
-
(per 20 g edible portion)
Arrowhead (tuber, raw)
1 μg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
1 μg
(per 265 g edible portion)
Artichoke (flower bud, raw)
12 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
13 μg
(per 28 g edible portion)
Asatsuki (leaves, raw)
152 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
196 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
1 μg
(per 20 g edible portion)
Asparagus (canned in brine)
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