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

• Okra (pods, raw)
  
  71 μg
• Eggplant Pickle (shiba-zuke)
  
  72 μg
• Okra (pods, boiled)
  
  75 μg
• Cabbage (head, boiled)
  
  76 μg
• Kiri-mitsuba (leaves, boiled)
  
  77 μg
• Cabbage (head, raw)
  
  78 μg
• Green ball (head, raw)
  
  79 μg
• Cucumber, Pickle (pickled in soy sauce)
  
  83 μg
• Qing gin cai (leaves, raw)
  
  84 μg
• Chinese cabbage (head, boiled)
  
  87 μg
• Fukinoto (inflorescence, raw)
  
  92 μg
• Hinona (root with tops, raw)
  
  93 μg
• Ha-negi (leaves, raw)
  
  94 μg
• Japanese angelica-tree (spears, boiled)
  
  97 μg
• Japanese angelica-tree (spears, raw)
  
  99 μg
• Shandong cai (leaves, raw)
  
  100 μg
• Hana-nira (scape and flower bud, raw)
  
  100 μg
• Nozawana (leaves, raw)
  
  100 μg
• Cucumber, Pickle (nukamiso-zuke)
  
  110 μg
• Taisai, Chinese mustard (leaves, raw)
  
  110 μg