Nutrition · µg per 100 g
Vitamin K
Vitamin K1 in leafy greens supports clotting factors; K2 from fermented foods and some animal products plays related roles. Warfarin users need consistent intake, not none.
Highest in Vitamin K
Top 10 ingredients (per 100 g edible portion).
- Stalk Broccoli Rabe 471 µg
- Half Head Red Cabbage 470 µg
- Leaf Top Celery 470 µg
- Whole Head Collard Greens 467 µg
- Young Leaf Lettuce 466 µg
- Inner Leaf Mustard Greens 466 µg
- Outer Leaf Broccoli 466 µg
- Heart Broccoli Rabe 464 µg
- Whole Swiss Chard 463 µg
- Mature Leaf Cress 463 µg
Lowest in Vitamin K
Bottom 10 among ingredients with a recorded amount.
- Ale Beer 0.2 µg
- Almond Extract 0.2 µg
- Bean Cocoa 0.2 µg
- Bean Coffee 0.2 µg
- Beer 0.2 µg
- Bract Cone Hops 0.2 µg
- Brew Coffee 0.2 µg
- Brew Tea 0.2 µg
- Butter Cocoa 0.2 µg
- Chocolate Cocoa 0.2 µg