Vegetables High in Vitamin K (201st - 220th) (per 100 g edible portion)

• Red chicory (leaves, raw)
  
  13 μg
• Sponge gourd (immature fruit, raw)
  
  12 μg
• Eggplant Pickle (nukamiso-zuke)
  
  12 μg
• Sponge gourd (immature fruit, boiled)
  
  11 μg
• Chayote (salted pickles)
  
  11 μg
• Chrysanthemum (petals, raw)
  
  11 μg
• Eggplant Pickle (salted pickles)
  
  10 μg
• Eggplant (fruit, boiled)
  
  10 μg
• Eggplant (fruit, raw)
  
  10 μg
• Celery (petiole, raw)
  
  10 μg
• Chrysanthemum (petals, boiled)
  
  10 μg
• Wasabi (wasabi-zuke)
  
  9 μg
• Rhubarb (petiole, boiled)
  
  9 μg
• Leek (bulb and leaves, raw)
  
  9 μg
• Chayote (fruit, raw)
  
  9 μg
• Eggplant Western type (fruit, raw)
  
  9 μg
• Zuiki (fresh zuiki, raw)
  
  9 μg
• Leek (bulb and leaves, boiled)
  
  8 μg
• Myoga-take (stems and leaves, raw)
  
  8 μg
• Japanese silverleaf (petiole, boiled)
  
  8 μg