Vegetables Low in Vitamin K (121st - 140th) (per 100 g edible portion)

• Chrysanthemum (petals, raw)
  
  11 μg
• Chayote (salted pickles)
  
  11 μg
• Sponge gourd (immature fruit, boiled)
  
  11 μg
• Eggplant Pickle (nukamiso-zuke)
  
  12 μg
• Sponge gourd (immature fruit, raw)
  
  12 μg
• Red chicory (leaves, raw)
  
  13 μg
• Mini-kyarotto (root, raw)
  
  13 μg
• Zuiki (fresh zuiki, boiled)
  
  14 μg
• Pickle (sour type)
  
  15 μg
• Bracken (young shoots, boiled)
  
  15 μg
• Water shield (young leaves, bottled in water)
  
  16 μg
• Pumpkin, Western (fruit, frozen)
  
  17 μg
• Cauliflower (inflorescence, raw)
  
  17 μg
• Field horsetail (fertile shoot, boiled)
  
  17 μg
• Bracken (young shoots, raw)
  
  17 μg
• Broad bean (immature beans, raw)
  
  18 μg
• Green pea (canned in brine)
  
  19 μg
• Zuiki (dried zuiki, raw)
  
  19 μg
• Broad bean (immature beans, boiled)
  
  19 μg
• Field horsetail (fertile shoot, raw)
  
  19 μg