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200 Foods Highest in Vitamin K

Ranked by a serving size.
120μg Vitamin K = 100% DV
  1. Cooked Kale
    1062.1μg (885% DV) in 1 cup, chopped
  2. Parsley
    984μg (820% DV) in 1 cup chopped
  3. Cooked Spinach
    888.5μg (740% DV) in 1 cup
  4. Cooked Mustard Greens
    829.8μg (691% DV) in 1 cup, chopped
  5. Cooked Collards
    772.5μg (644% DV) in 1 cup, chopped
  6. Cooked Beet Greens
    697μg (581% DV) in 1 cup (1 Inch pieces)
  7. Cooked Dandelion Greens
    579μg (482% DV) in 1 cup, chopped
  8. Cooked Swiss Chard
    572.8μg (477% DV) in 1 cup, chopped
  9. Cooked Turnip Greens
    529.3μg (441% DV) in 1 cup, chopped
  10. Cooked New Zealand Spinach
    525.6μg (438% DV) in 1 cup, chopped
  11. Cooked Garden Cress
    517.6μg (431% DV) in 1 cup
  12. Dandelion Greens
    428.1μg (357% DV) in 1 cup, chopped
  13. Cooked Escarole
    317.9μg (265% DV) in 1 cup
  14. Swiss Chard
    298.8μg (249% DV) in 1 cup
  15. Garden Cress
    271μg (226% DV) in 1 cup
  16. Broccoli (cooked)
    220.1μg (183% DV) in 1 cup chopped
  17. Brussels Sprouts (cooked)
    218.9μg (182% DV) in 1 cup
  18. Cooked Broccoli Raab
    217.6μg (181% DV) in 1 NLEA serving
  19. New Zealand Spinach
    188.7μg (157% DV) in 1 cup, chopped
  20. Cooked Cabbage
    163.1μg (136% DV) in 1 cup
  21. Spinach Egg Noodles (cooked)
    161.8μg (135% DV) in 1 cup
  22. Collards
    157.4μg (131% DV) in 1 cup, chopped
  23. Brussels Sprouts (raw)
    155.8μg (130% DV) in 1 cup
  24. Beet Greens (raw)
    152μg (127% DV) in 1 cup
  25. Spinach
    144.9μg (121% DV) in 1 cup
  26. Mustard Greens
    144.2μg (120% DV) in 1 cup, chopped
  27. Cooked Chrysanthemum
    142.7μg (119% DV) in 1 cup (1 Inch pieces)
  28. Turnip Greens
    138.1μg (115% DV) in 1 cup, chopped
  29. Endive
    115.5μg (96% DV) in 1 cup
  30. Kale
    112.8μg (94% DV) in 1 cup 1 Inch pieces, loosely packed
  31. Radicchio
    102.1μg (85% DV) in 1 cup, shredded
  32. Canned Asparagus
    99.9μg (83% DV) in 1 cup
  33. Pesto
    95.2μg (79% DV) in 1/4 cup
  34. Jute Potherb (molokhiya) (cooked)
    94μg (78% DV) in 1 cup
  35. Broccoli
    92.5μg (77% DV) in 1 cup chopped
  36. Asparagus (cooked)
    91.1μg (76% DV) in 1 cup
  37. Broccoli Raab (rapini)
    89.6μg (75% DV) in 1 cup chopped
  38. Chinese Broccoli
    89.1μg (74% DV) in 100 grams
  39. Chrysanthemum
    87.5μg (73% DV) in 1 cup (1 Inch pieces)
  40. Chicory Greens
    86.3μg (72% DV) in 1 cup, chopped
  41. Watercress
    85μg (71% DV) in 1 cup, chopped
  42. Pumpkin Leaves (cooked)
    76.7μg (64% DV) in 1 cup
  43. Cooked Chinese Broccoli
    74.6μg (62% DV) in 1 cup
  44. Sour Pickled Cucumber
    72.9μg (61% DV) in 1 cup
  45. Kiwifruit
    72.5μg (60% DV) in 1 cup, sliced
  46. Cooked Red Cabbage
    71.4μg (60% DV) in 1 cup
  47. Cabbage
    67.6μg (56% DV) in 1 cup, chopped
  48. Low Sodium Sour Pickles
    67.2μg (56% DV) in 1 cup, chopped or diced
  49. Cooked Soybean Sprouts
    66.4μg (55% DV) in 1 cup
  50. Kimchi
    65.4μg (55% DV) in 1 cup
  51. Cooked Okra
    64μg (53% DV) in 1 cup slices
  52. Celeriac
    64μg (53% DV) in 1 cup
  53. Cooked Green Snap Beans
    59.9μg (50% DV) in 1 cup
  54. Cooked Yellow Snap Beans
    59.9μg (50% DV) in 1 cup
  55. Pak-choi (bok Choy) (cooked)
    57.8μg (48% DV) in 1 cup, shredded
  56. Cooked Celery
    56.7μg (47% DV) in 1 cup, diced
  57. Butterhead Lettuce
    56.3μg (47% DV) in 1 cup, shredded or chopped
  58. Asparagus
    55.7μg (46% DV) in 1 cup
  59. Fennel
    54.6μg (46% DV) in 1 cup, sliced
  60. Fried Yellow Plantains
    53.7μg (45% DV) in 1 cup
  61. Cooked Podded Peas
    48.3μg (40% DV) in 1 cup
  62. California Avocados
    48.3μg (40% DV) in 1 cup, pureed
  63. Romain Lettuce
    48.2μg (40% DV) in 1 cup shredded
  64. Savoy Cabbage
    48.2μg (40% DV) in 1 cup, shredded
  65. Green Leaf Lettuce
    45.5μg (38% DV) in 1 cup shredded
  66. Cooked Blackeyed Peas
    43.9μg (37% DV) in 1 cup
  67. Yellow Snap Beans
    43.2μg (36% DV) in 1 cup 1/2 Inch pieces
  68. Green Snap Beans (raw)
    43μg (36% DV) in 1 cup 1/2 Inch pieces
  69. Avocados
    42.2μg (35% DV) in 1 avocado, NS as to Florida or California
  70. Leeks
    41.8μg (35% DV) in 1 cup
  71. Cooked Green Peas
    41.4μg (35% DV) in 1 cup
  72. Edamame
    41.4μg (34% DV) in 1 cup
  73. Milk And Soy Chocolate Drink
    40.1μg (33% DV) in 8 fl oz
  74. Sun-dried Hot Chile Peppers
    40μg (33% DV) in 1 cup
  75. Cooked Snow Peas
    40μg (33% DV) in 1 cup
  76. Chocolate Cake With Frosting
    39.9μg (33% DV) in 1 piece (1/12 of a cake)
  77. Red Leaf Lettuce
    39.3μg (33% DV) in 1 cup shredded
  78. Canned Pumpkin
    39.2μg (33% DV) in 1 cup
  79. Peas
    36μg (30% DV) in 1 cup
  80. Rhubarb
    35.7μg (30% DV) in 1 cup, diced
  81. Red Cabbage
    34μg (28% DV) in 1 cup, chopped
  82. Boiled Soybeans (edamame)
    33μg (28% DV) in 1 cup
  83. Bok Choy
    31.9μg (27% DV) in 1 cup, shredded
  84. Cooked Leeks
    31.5μg (26% DV) in 1 leek
  85. Okra
    31.3μg (26% DV) in 1 cup
  86. Sping Onions
    31.1μg (26% DV) in 1 medium (4-1/8 Inch long)
  87. Parsnips
    29.9μg (25% DV) in 1 cup slices
  88. Extruded Corn Chips
    29.6μg (25% DV) in 1 cup, crushed
  89. Blueberries
    28.6μg (24% DV) in 1 cup
  90. Pomegranates
    28.5μg (24% DV) in 1 cup
  91. Blackberries
    28.5μg (24% DV) in 1 cup
  92. Blueberries (frozen)
    25.4μg (21% DV) in 1 cup, unthawed
  93. Soybean Oil
    25μg (21% DV) in 1 tbsp
  94. Soybean Lecithin
    25μg (21% DV) in 1 tablespoon
  95. Dried Coriander
    24.5μg (20% DV) in 1 tbsp
  96. Cream Of Mushroom Soup
    23.8μg (20% DV) in 1 serving 1 cup
  97. Dried Sweetened Blueberries
    23.8μg (20% DV) in 1/4 cup
  98. Red Or Green Grapes (european)
    22μg (18% DV) in 1 cup
  99. Arugula
    21.7μg (18% DV) in 1 cup
  100. Cooked Carrots
    21.4μg (18% DV) in 1 cup slices
  101. Cooked Artichokes (globe Or French)
    21.2μg (18% DV) in 1 cup
  102. Honey Mustard Salad Dressing
    21μg (18% DV) in 2 tbsp
  103. Natto
    20.3μg (17% DV) in 1/2 cup
  104. Artichokes (globe Or French)
    18.9μg (16% DV) in 1 artichoke, medium
  105. Celery
    18.8μg (16% DV) in 1 stalk, large (11 Inch-12 Inch long)
  106. Cooked Green Cauliflower
    18.7μg (16% DV) in 1/5 head
  107. Sauerkraut
    18.5μg (15% DV) in 1 cup
  108. Pasta Sauce
    18.3μg (15% DV) in 1 serving 1/2 cup
  109. Prunes (dried Plums)
    17.9μg (15% DV) in 3 prunes
  110. Iceberg Lettuce
    17.4μg (14% DV) in 1 cup shredded
  111. Spices Thyme Dried
    17.1μg (14% DV) in 1 tsp, leaves
  112. Cooked Cauliflower
    17.1μg (14% DV) in 1 cup
  113. Cucumber
    17.1μg (14% DV) in 1 cup
  114. Cauliflower
    16.6μg (14% DV) in 1 cup chopped (1/2 Inch pieces)
  115. Sweet Pickled Cucumbers
    16.5μg (14% DV) in 1 large Gherkin (3 Inch long)
  116. Onion Rings
    16.4μg (14% DV) in 1 cup
  117. Snow Peas
    15.8μg (13% DV) in 1 cup, whole
  118. Pine Nuts (dried)
    15.3μg (13% DV) in 1 oz (167 kernels)
  119. Kidney Beans
    14.9μg (12% DV) in 1 cup
  120. Cooked Red Kidney Beans
    14.9μg (12% DV) in 1 cup
  121. Low Sodium Minestrone
    14.2μg (12% DV) in 1 cup
  122. Grapes
    13.4μg (11% DV) in 1 cup
  123. Cooked Green Bell Peppers
    13.2μg (11% DV) in 1 cup, chopped or strips
  124. Blueberry Pie
    13.1μg (11% DV) in 1 piece (1/8 of 9 Inch dia)
  125. Green Cauliflower
    12.9μg (11% DV) in 1 cup
  126. Sweet Pickled Relish
    12.6μg (10% DV) in 1 tbsp
  127. Green Tomatoes
    12.4μg (10% DV) in 1 medium
  128. Cilantro
    12.4μg (10% DV) in 1/4 cup
  129. Serrano Peppers
    12.4μg (10% DV) in 1 cup, chopped
  130. Red And White Currants
    12.3μg (10% DV) in 1 cup
  131. Poultry Seasoning
    12.1μg (10% DV) in 1 tsp
  132. Dried Basil
    12μg (10% DV) in 1 tsp, leaves
  133. Ground Sage
    12μg (10% DV) in 1 tsp
  134. Banana Peppers
    11.8μg (10% DV) in 1 cup
  135. Tomatoes
    11.8μg (10% DV) in 1 cup cherry tomatoes
  136. Loganberries (frozen)
    11.5μg (10% DV) in 1 cup, unthawed
  137. Thousand Island
    11.1μg (9% DV) in 1 tbsp
  138. Green Bell Peppers
    11μg (9% DV) in 1 cup, chopped
  139. Mulberries
    10.9μg (9% DV) in 1 cup
  140. Frozen Raspberries
    10.9μg (9% DV) in 1 cup, unthawed
  141. Plums
    10.6μg (9% DV) in 1 cup, sliced
  142. Cooked Lima Beans
    10.5μg (9% DV) in 1 cup
  143. Canned Kidney Beans
    10.5μg (9% DV) in 1 cup
  144. Canned Red Kidney Beans
    10.5μg (9% DV) in 1 cup
  145. Basil
    10.4μg (9% DV) in 5 leaves
  146. Dry-roasted Soybeans
    10.4μg (9% DV) in 1oz
  147. Boysenberries (frozen)
    10.3μg (9% DV) in 1 cup, unthawed
  148. Coleslaw
    10.2μg (8% DV) in 1 tbsp
  149. Alfalfa Sprouts
    10.1μg (8% DV) in 1 cup
  150. Roasted Chicken Leg
    10.1μg (8% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  151. Canola Oil
    10μg (8% DV) in 1 tbsp
  152. Dry-roasted Cashews
    9.9μg (8% DV) in 1 oz
  153. Oil Roasted Cashews
    9.9μg (8% DV) in 1 oz (18 kernels)
  154. Split Peas
    9.8μg (8% DV) in 1 cup
  155. Cashews (raw)
    9.7μg (8% DV) in 1 oz
  156. Raspberries
    9.6μg (8% DV) in 1 cup
  157. Carrots
    9.5μg (8% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  158. Cooked Winter Squash
    9μg (8% DV) in 1 cup, cubes
  159. Canned Lima Beans
    8.9μg (7% DV) in 1 cup
  160. Shredded Coconut Meat (sweetened)
    8.7μg (7% DV) in 1 cup
  161. Canned Tomato Puree
    8.5μg (7% DV) in 1 cup
  162. Sesame Seed Dressing
    8.4μg (7% DV) in 1 tablespoon
  163. Cooked Scallop Squash
    8.4μg (7% DV) in 1 cup, mashed
  164. Olive Oil
    8.1μg (7% DV) in 1 tablespoon
  165. Russian Dressing
    8.1μg (7% DV) in 1 tbsp
  166. Baby Carrots
    8μg (7% DV) in 1 NLEA serving
  167. Manhattan Clam Chowder
    7.9μg (7% DV) in 1 cup (8 fl oz)
  168. Cooked Cookneck Summer Squash
    7.9μg (7% DV) in 1 cup, sliced
  169. Sausage Pizza
    7.8μg (6% DV) in 1 slice
  170. Whole Grain Sorghum Flour
    7.7μg (6% DV) in 1 cup
  171. Canned Minestrone
    7.7μg (6% DV) in 1 cup
  172. Cooked Nopales
    7.6μg (6% DV) in 1 cup
  173. Canned Navy Beans
    7.6μg (6% DV) in 1 cup
  174. Cooked Zucchini
    7.6μg (6% DV) in 1 cup, sliced
  175. Canned Tomato Paste
    7.5μg (6% DV) in 1/4 cup
  176. Cooked Chayote
    7.5μg (6% DV) in 1 cup (1 Inch pieces)
  177. Lean Chicken Breast (cooked)
    7.3μg (6% DV) in 6oz chicken breast
  178. Vanilla Soymilk
    7.3μg (6% DV) in 1 cup
  179. Fortified Chocolate Soymilk
    7.3μg (6% DV) in 1 cup
  180. Bosc Pear
    7.3μg (6% DV) in 1 cup, sliced
  181. Cheese Pizza
    7.2μg (6% DV) in 1 slice
  182. Roasted Boneless Skinless Chicken Leg
    7.2μg (6% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  183. Pepperoni Pizza
    7.1μg (6% DV) in 1 slice
  184. Mangos
    6.9μg (6% DV) in 1 cup pieces
  185. Cooked Red Bell Peppers
    6.9μg (6% DV) in 1 cup, strips
  186. Vegetable Shortening
    6.8μg (6% DV) in 1 tbsp
  187. Dried Parsley
    6.8μg (6% DV) in 1 tsp
  188. Cooked Tomatoes
    6.7μg (6% DV) in 1 cup
  189. Kelp Seaweed
    6.6μg (6% DV) in 2 tbsp (1/8 cup)
  190. Chickpeas (garbanzo Beans) (cooked)
    6.6μg (5% DV) in 1 cup
  191. Roasted Chestnuts
    6.6μg (5% DV) in 10 kernels
  192. Hot Green Chili Peppers
    6.4μg (5% DV) in 1 pepper
  193. Chives
    6.4μg (5% DV) in 1 tbsp chopped
  194. Cooked Summer Squash
    6.3μg (5% DV) in 1 cup, sliced
  195. Red Chili Peppers
    6.3μg (5% DV) in 1 pepper
  196. Cooked Large White Beans
    6.3μg (5% DV) in 1 cup
  197. Dried Oregano
    6.2μg (5% DV) in 1 tsp, leaves
  198. Mayonnaise Salad Dressing
    6.2μg (5% DV) in 1 tbsp
  199. Red Anjou Pears
    6.2μg (5% DV) in 1 small
  200. Pears
    6.2μg (5% DV) in 1 cup, slices

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.