Foods High in Vitamin K (per 100g edible portion)
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Gyokuro(tea)
4000 μg
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Maccha
2900 μg
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Purple laver(dried)
2600 μg
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Wakame, Dried product(ita-wakame)
1800 μg
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Iwa-nori(dried)
1700 μg
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Wakame(cut and dried)
1600 μg
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Black tea(tea)
1500 μg
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Sencha(tea)
1400 μg
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Parsley(dried)
1300 μg
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Matsumo(dried)
1100 μg
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Soybean, Natto(hikiwari-natto)
930 μg
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Parsley(leaves, raw)
850 μg
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Basil(ground)
820 μg
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Tengusa(dried)
730 μg
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Perilla(leaves, raw)
690 μg
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Wakame, Dried product(dried)
660 μg
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Purple laver(seasoned and toasted)
650 μg
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Tossa jute(stems and leaves, raw)
640 μg
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Soybean, Natto(itohiki-natto)
600 μg
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Soybean, Natto(goto-natto)
590 μg
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Ashitaba(stems and leaves, raw)
500 μg
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Garland chrysanthemum(leaves, boiled)
460 μg
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Tossa jute(stems and leaves, boiled)
450 μg
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Yomena(leaves, raw)
440 μg
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Basil(leaves, raw)
440 μg
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Fu-nori(dried)
430 μg
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Purple laver(toasted)
390 μg
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Mugwort(leaves, boiled)
380 μg
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Ashitaba(stems and leaves, boiled)
380 μg
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Turnip(leaves, boiled)
370 μg