Vegetables Low in Vitamin K (241st - 260th) (per 100 g edible portion)

• Broccoli (inflorescence, boiled)
  
  150 μg
• Ne-mitsuba (leaves, boiled)
  
  150 μg
• Brussels sprout (head, raw)
  
  150 μg
• Yard bean (immature pods, raw)
  
  160 μg
• Water dropwort (stems and leaves, raw)
  
  160 μg
• Water dropwort (stems and leaves, boiled)
  
  160 μg
• Ha-ninjin (leaves, raw)
  
  160 μg
• Red garlic (bulb and leaves, raw)
  
  160 μg
• Hiroshimana (leaves, raw)
  
  160 μg
• Broccoli (inflorescence, raw)
  
  160 μg
• Brussels sprout (head, boiled)
  
  160 μg
• Leaf lettuce (leaves, raw)
  
  160 μg
• Red-tip leaf lettuce (leaves, raw)
  
  160 μg
• Yard bean (immature pods, boiled)
  
  170 μg
• Turfed stone leek (leaves, raw)
  
  170 μg
• Qin cai (stems and leaves, raw)
  
  180 μg
• Chinese chive (leaves, raw)
  
  180 μg
• Swiss chard (leaves, raw)
  
  180 μg
• Bracken (young shoots, dried, raw)
  
  180 μg
• Osaka-shirona (leaves, raw)
  
  190 μg