Vegetables High in Vitamin K (81st - 100th) (per 100 g edible portion)

• Water dropwort (stems and leaves, boiled)
  
  160 μg
• Water dropwort (stems and leaves, raw)
  
  160 μg
• Yard bean (immature pods, raw)
  
  160 μg
• Brussels sprout (head, raw)
  
  150 μg
• Ne-mitsuba (leaves, boiled)
  
  150 μg
• Broccoli (inflorescence, boiled)
  
  150 μg
• Nagasaki-hakusai (leaves, boiled)
  
  150 μg
• Shandong cai (salted pickles)
  
  150 μg
• Taisai, Chinese mustard (salted pickles)
  
  140 μg
• Shandong cai (leaves, boiled)
  
  140 μg
• Nagasaki-hakusai (leaves, raw)
  
  130 μg
• Kyona (salted pickles)
  
  130 μg
• Turfed stone leek (leaves, boiled)
  
  120 μg
• Ne-mitsuba (leaves, raw)
  
  120 μg
• Hinona (pickles, sweetened)
  
  120 μg
• Konegi (leaves, raw)
  
  120 μg
• Summer cypress seed (seeds, boiled)
  
  120 μg
• Qing gin cai (leaves, boiled)
  
  120 μg
• Takana, broad leaf mustard (leaves, raw)
  
  120 μg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  120 μg