Vegetables Low in Vitamin K (181st - 200th) (per 100 g edible portion)

• Alfalfa sprout (raw)
  
  47 μg
• Soybean sprout (boiled)
  
  49 μg
• Wasabi (rhizome, raw)
  
  49 μg
• Asatsuki (leaves, raw)
  
  50 μg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  51 μg
• Sweet pepper (fruit, raw)
  
  51 μg
• Kuki-ninniku (scape, boiled)
  
  51 μg
• Sweet pepper (fruit, sauted)
  
  52 μg
• Kuki-ninniku (scape, raw)
  
  54 μg
• Cos lettuce (leaves, raw)
  
  54 μg
• Chinese cabbage (salted pickles)
  
  57 μg
• Soybean sprout (raw)
  
  57 μg
• Red pepper (fruit, dried)
  
  58 μg
• Chinese cabbage (head, raw)
  
  59 μg
• Kidney bean, Sayaingen (immature pods, raw)
  
  60 μg
• Chrysanthemum (kikunori)
  
  62 μg
• Winged bean (immature pods, raw)
  
  63 μg
• Chinese cabbage (kim chee)
  
  63 μg
• Kiri-mitsuba (leaves, raw)
  
  63 μg
• Fukinoto (inflorescence, boiled)
  
  69 μg