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200 Foods Highest in Vitamin K

Ranked by a serving size.
120μg Vitamin K = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  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. Natto
    40.4μg (34% DV) in 1 cup
  74. Milk and Soy Chocolate Drink
    40.1μg (33% DV) in 8 fl oz
  75. Sun-dried Hot Chile Peppers
    40μg (33% DV) in 1 cup
  76. Cooked Snow Peas
    40μg (33% DV) in 1 cup
  77. Chocolate Cake with Frosting
    39.9μg (33% DV) in 1 piece (1/12 of a cake)
  78. Red Leaf Lettuce
    39.3μg (33% DV) in 1 cup shredded
  79. Canned Pumpkin
    39.2μg (33% DV) in 1 cup
  80. Peas
    36μg (30% DV) in 1 cup
  81. Rhubarb
    35.7μg (30% DV) in 1 cup, diced
  82. Dry-Roasted Soybeans
    34.4μg (29% DV) in 1 cup
  83. Red Cabbage
    34μg (28% DV) in 1 cup, chopped
  84. Boiled Soybeans (Edamame)
    33μg (28% DV) in 1 cup
  85. Bok Choy
    31.9μg (27% DV) in 1 cup, shredded
  86. Cooked Leeks
    31.5μg (26% DV) in 1 leek
  87. Okra
    31.3μg (26% DV) in 1 cup
  88. Sping Onions
    31.1μg (26% DV) in 1 medium (4-1/8 Inch long)
  89. Parsnips
    29.9μg (25% DV) in 1 cup slices
  90. Extruded Corn Chips
    29.6μg (25% DV) in 1 cup, crushed
  91. Blueberries
    28.6μg (24% DV) in 1 cup
  92. Pomegranates
    28.5μg (24% DV) in 1 cup
  93. Blackberries
    28.5μg (24% DV) in 1 cup
  94. Blueberries (Frozen)
    25.4μg (21% DV) in 1 cup, unthawed
  95. Soybean Oil
    25μg (21% DV) in 1 tbsp
  96. Soybean Lecithin
    25μg (21% DV) in 1 tablespoon
  97. Dried Coriander
    24.5μg (20% DV) in 1 tbsp
  98. Dried Agar Seaweed
    24.4μg (20% DV) in 100 grams
  99. Cream of Mushroom Soup
    23.8μg (20% DV) in 1 serving 1 cup
  100. Dried Sweetened Blueberries
    23.8μg (20% DV) in 1/4 cup
  101. Red or Green Grapes (European)
    22μg (18% DV) in 1 cup
  102. Arugula
    21.7μg (18% DV) in 1 cup
  103. Cooked Carrots
    21.4μg (18% DV) in 1 cup slices
  104. Cooked Artichokes (Globe or French)
    21.2μg (18% DV) in 1 cup
  105. Honey Mustard Salad Dressing
    21μg (18% DV) in 2 tbsp
  106. Artichokes (Globe or French)
    18.9μg (16% DV) in 1 artichoke, medium
  107. Celery
    18.8μg (16% DV) in 1 stalk, large (11 Inch-12 Inch long)
  108. Cooked Green Cauliflower
    18.7μg (16% DV) in 1/5 head
  109. Sauerkraut
    18.5μg (15% DV) in 1 cup
  110. Pasta Sauce
    18.3μg (15% DV) in 1 serving 1/2 cup
  111. Prunes (Dried Plums)
    17.9μg (15% DV) in 3 prunes
  112. Iceberg Lettuce
    17.4μg (14% DV) in 1 cup shredded
  113. Spices thyme dried
    17.1μg (14% DV) in 1 tsp, leaves
  114. Cooked Cauliflower
    17.1μg (14% DV) in 1 cup
  115. Cucumber
    17.1μg (14% DV) in 1 cup
  116. Cauliflower
    16.6μg (14% DV) in 1 cup chopped (1/2 Inch pieces)
  117. Sweet Pickled Cucumbers
    16.5μg (14% DV) in 1 large Gherkin (3 Inch long)
  118. Onion Rings
    16.4μg (14% DV) in 1 cup
  119. Snow Peas
    15.8μg (13% DV) in 1 cup, whole
  120. Pine Nuts (Dried)
    15.3μg (13% DV) in 1 oz (167 kernels)
  121. Kidney Beans
    14.9μg (12% DV) in 1 cup
  122. Cooked Red Kidney Beans
    14.9μg (12% DV) in 1 cup
  123. Low Sodium Minestrone
    14.2μg (12% DV) in 1 cup
  124. Grapes
    13.4μg (11% DV) in 1 cup
  125. Cooked Green Bell Peppers
    13.2μg (11% DV) in 1 cup, chopped or strips
  126. Blueberry Pie
    13.1μg (11% DV) in 1 piece (1/8 of 9 Inch dia)
  127. Green Cauliflower
    12.9μg (11% DV) in 1 cup
  128. Sweet Pickled Relish
    12.6μg (10% DV) in 1 tbsp
  129. Green Tomatoes
    12.4μg (10% DV) in 1 medium
  130. Cilantro
    12.4μg (10% DV) in 1/4 cup
  131. Serrano Peppers
    12.4μg (10% DV) in 1 cup, chopped
  132. Red and White Currants
    12.3μg (10% DV) in 1 cup
  133. Poultry Seasoning
    12.1μg (10% DV) in 1 tsp
  134. Dried Basil
    12μg (10% DV) in 1 tsp, leaves
  135. Ground Sage
    12μg (10% DV) in 1 tsp
  136. Banana Peppers
    11.8μg (10% DV) in 1 cup
  137. Tomatoes
    11.8μg (10% DV) in 1 cup cherry tomatoes
  138. Loganberries (Frozen)
    11.5μg (10% DV) in 1 cup, unthawed
  139. Thousand Island
    11.1μg (9% DV) in 1 tbsp
  140. Green Bell Peppers
    11μg (9% DV) in 1 cup, chopped
  141. Mulberries
    10.9μg (9% DV) in 1 cup
  142. Frozen Raspberries
    10.9μg (9% DV) in 1 cup, unthawed
  143. Plums
    10.6μg (9% DV) in 1 cup, sliced
  144. Cooked Lima Beans
    10.5μg (9% DV) in 1 cup
  145. Canned Kidney Beans
    10.5μg (9% DV) in 1 cup
  146. Canned Red Kidney Beans
    10.5μg (9% DV) in 1 cup
  147. Basil
    10.4μg (9% DV) in 5 leaves
  148. Boysenberries (Frozen)
    10.3μg (9% DV) in 1 cup, unthawed
  149. Coleslaw
    10.2μg (8% DV) in 1 tbsp
  150. Alfalfa Sprouts
    10.1μg (8% DV) in 1 cup
  151. Roasted Chicken Leg
    10.1μg (8% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  152. Canola Oil
    10μg (8% DV) in 1 tbsp
  153. Dry-Roasted Cashews
    9.9μg (8% DV) in 1 oz
  154. Oil Roasted Cashews
    9.9μg (8% DV) in 1 oz (18 kernels)
  155. Split Peas
    9.8μg (8% DV) in 1 cup
  156. Cashews (Raw)
    9.7μg (8% DV) in 1 oz
  157. Raspberries
    9.6μg (8% DV) in 1 cup
  158. Carrots
    9.5μg (8% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  159. Cooked Winter Squash
    9μg (8% DV) in 1 cup, cubes
  160. Canned Lima Beans
    8.9μg (7% DV) in 1 cup
  161. Shredded Coconut Meat (Sweetened)
    8.7μg (7% DV) in 1 cup
  162. Canned Tomato Puree
    8.5μg (7% DV) in 1 cup
  163. Sesame Seed Dressing
    8.4μg (7% DV) in 1 tablespoon
  164. Cooked Scallop Squash
    8.4μg (7% DV) in 1 cup, mashed
  165. Olive Oil
    8.1μg (7% DV) in 1 tablespoon
  166. Russian Dressing
    8.1μg (7% DV) in 1 tbsp
  167. Baby Carrots
    8μg (7% DV) in 1 NLEA serving
  168. Manhattan Clam Chowder
    7.9μg (7% DV) in 1 cup (8 fl oz)
  169. Cooked Cookneck Summer Squash
    7.9μg (7% DV) in 1 cup, sliced
  170. Sausage Pizza
    7.8μg (6% DV) in 1 slice
  171. Whole Grain Sorghum Flour
    7.7μg (6% DV) in 1 cup
  172. Canned Minestrone
    7.7μg (6% DV) in 1 cup
  173. Cooked Nopales
    7.6μg (6% DV) in 1 cup
  174. Canned Navy Beans
    7.6μg (6% DV) in 1 cup
  175. Cooked Zucchini
    7.6μg (6% DV) in 1 cup, sliced
  176. Canned Tomato Paste
    7.5μg (6% DV) in 1/4 cup
  177. Cooked Chayote
    7.5μg (6% DV) in 1 cup (1 Inch pieces)
  178. Lean Chicken Breast (Cooked)
    7.3μg (6% DV) in 6oz chicken breast
  179. Vanilla Soymilk
    7.3μg (6% DV) in 1 cup
  180. Fortified Chocolate Soymilk
    7.3μg (6% DV) in 1 cup
  181. Bosc Pear
    7.3μg (6% DV) in 1 cup, sliced
  182. Cheese Pizza
    7.2μg (6% DV) in 1 slice
  183. Roasted Boneless Skinless Chicken Leg
    7.2μg (6% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  184. Pepperoni Pizza
    7.1μg (6% DV) in 1 slice
  185. Mangos
    6.9μg (6% DV) in 1 cup pieces
  186. Cooked Red Bell Peppers
    6.9μg (6% DV) in 1 cup, strips
  187. Vegetable Shortening
    6.8μg (6% DV) in 1 tbsp
  188. Dried Parsley
    6.8μg (6% DV) in 1 tsp
  189. Cooked Tomatoes
    6.7μg (6% DV) in 1 cup
  190. Kelp Seaweed
    6.6μg (6% DV) in 2 tbsp (1/8 cup)
  191. Chickpeas (Garbanzo Beans) (Cooked)
    6.6μg (5% DV) in 1 cup
  192. Roasted Chestnuts
    6.6μg (5% DV) in 10 kernels
  193. Hot Green Chili Peppers
    6.4μg (5% DV) in 1 pepper
  194. Chives
    6.4μg (5% DV) in 1 tbsp chopped
  195. Cooked Summer Squash
    6.3μg (5% DV) in 1 cup, sliced
  196. Red Chili Peppers
    6.3μg (5% DV) in 1 pepper
  197. Cooked Large White Beans
    6.3μg (5% DV) in 1 cup
  198. Dried Oregano
    6.2μg (5% DV) in 1 tsp, leaves
  199. Mayonnaise Salad Dressing
    6.2μg (5% DV) in 1 tbsp
  200. Red Anjou Pears
    6.2μg (5% DV) in 1 small

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