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

• Yellow sweet pepper (fruit, raw)
  
  3 μg
• Yellow sweet pepper (fruit, sauted)
  
  3 μg
• Black gram sprout (raw)
  
  3 μg
• Mung bean sprout (raw)
  
  3 μg
• Mung bean sprout (boiled)
  
  3 μg
• Asparagus (canned in brine)
  
  4 μg
• Oriental pickling melon, Pickle (nara-zuke)
  
  4 μg
• Tomato (fruit, raw)
  
  4 μg
• Carrot, regular (root, frozen)
  
  4 μg
• Tomapi (fruit, raw)
  
  4 μg
• Tomato, Canned product (whole)
  
  5 μg
• Japanese butterbur (petiole, boiled)
  
  5 μg
• Tomato, Canned product (juice cocktail)
  
  6 μg
• Japanese butterbur (petiole, raw)
  
  6 μg
• Black gram sprout (boiled)
  
  6 μg
• Esharotto (bulb, raw)
  
  6 μg
• Kohlrabi (enlarged stems, raw)
  
  7 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  7 μg
• Cherry tomato (fruit, raw)
  
  7 μg
• Nebuka-negi (leaves, blanched, raw)
  
  7 μg