Vegetables Low in Vitamin K (1st - 20th) (per 100 g edible portion)

• Turnip (root, with skin, raw)
  
  0 μg
• Turnip (root, with skin, boiled)
  
  0 μg
• Turnip (root, without skin, raw)
  
  0 μg
• Turnip (root, without skin, boiled)
  
  0 μg
• Turnip, Pickle (salted pickles, root with skin)
  
  0 μg
• Turnip, Pickle (salted pickles, root without skin)
  
  0 μg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0 μg
• Kanpyo (boiled)
  
  0 μg
• Ginger (rhizome, raw)
  
  0 μg
• Ginger (pickles)
  
  0 μg
• Ginger (pickles, sweetened)
  
  0 μg
• Sugukina (root, raw)
  
  0 μg
• Daikon, Japanese radish (root with skin, boiled)
  
  0 μg
• Daikon, Japanese radish (root without skin, boiled)
  
  0 μg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0 μg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0 μg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0 μg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0 μg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0 μg
• Sweet corn (immature kernels, boiled)
  
  0 μg