Vitamin K Content of Vegetables
(Initial C) (1 - 10)
1292 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
1127 μg
(per 1700 g edible portion)
Cabbage (head, raw)
3 μg
(per 150 g edible portion)
Carrot, regular (juice, canned)
-
(per 10 g edible portion)
Carrot, regular (root, frozen)
4 μg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
4 μg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
4 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
4 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
205 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
56 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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