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88 Fruits Highest in Vitamin K

Ranked by a serving size.

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120μg Vitamin K = 100% DV
  1. 72.5μg (60% DV) in 1 cup, sliced
  2. 53.7μg (45% DV) in 1 cup
  3. 48.3μg (40% DV) in 1 cup, pureed
  4. 42.2μg (35% DV) in 1 avocado, NS as to Florida or California
  5. 35.7μg (30% DV) in 1 cup, diced
  6. 28.6μg (24% DV) in 1 cup
  7. 28.5μg (24% DV) in 1 cup
  8. 28.5μg (24% DV) in 1 cup
  9. 25.4μg (21% DV) in 1 cup, unthawed
  10. 23.8μg (20% DV) in 1/4 cup
  11. 22μg (18% DV) in 1 cup
  12. 17.9μg (15% DV) in 3 prunes
  13. 13.4μg (11% DV) in 1 cup
  14. 12.3μg (10% DV) in 1 cup
  15. 11.5μg (10% DV) in 1 cup, unthawed
  16. 10.9μg (9% DV) in 1 cup
  17. 10.9μg (9% DV) in 1 cup, unthawed
  18. 10.6μg (9% DV) in 1 cup, sliced
  19. 10.3μg (9% DV) in 1 cup, unthawed
  20. 9.6μg (8% DV) in 1 cup
  21. 8.7μg (7% DV) in 1 cup
  22. 8.5μg (7% DV) in 1 cup, pureed
  23. 7.3μg (6% DV) in 1 cup, sliced
  24. 6.9μg (6% DV) in 1 cup pieces
  25. 6.2μg (5% DV) in 1 small
  26. 6.2μg (5% DV) in 1 cup, slices
  27. 6μg (5% DV) in 1 cup, sliced
  28. 5.8μg (5% DV) in 1 oz (2 halves)
  29. 5.5μg (5% DV) in 1 medium
  30. 5.5μg (5% DV) in 1 cup, chopped
  31. 5.5μg (5% DV) in 1 fruit 2-1/4 Inch high x 2-1/2 Inch dia
  32. 5.3μg (4% DV) in 1 medium
  33. 5.3μg (4% DV) in 1 cup, sliced
  34. 5.1μg (4% DV) in 1 cup, halves
  35. 4.9μg (4% DV) in 1 cup, diced (approx 20 pieces per cup)
  36. 4.9μg (4% DV) in 1 cup, thawed
  37. 4.5μg (4% DV) in 1 oz (about 2 halves)
  38. 4.4μg (4% DV) in 1 cup, balls
  39. 4.4μg (4% DV) in 1 fruit (2-1/2 Inch dia)
  40. 4.3μg (4% DV) in 1 cup
  41. 4.3μg (4% DV) in 1 cup, cubes
  42. 4μg (3% DV) in 1 cup slices
  43. 3.8μg (3% DV) in 1 cup 1 Inch pieces
  44. 3.7μg (3% DV) in 1 oz
  45. 3.7μg (3% DV) in 3 figs
  46. 3.7μg (3% DV) in 1 cup, sliced
  47. 3.4μg (3% DV) in 1 cup, pulp
  48. 3.3μg (3% DV) in 1 cup, without pits
  49. 3.2μg (3% DV) in 1 cup, without pits
  50. 3.1μg (3% DV) in 1 cup slices
  51. 3μg (3% DV) in 1 medium
  52. 3μg (3% DV) in 1/4 cup
  53. 3μg (3% DV) in 1 large (2-1/2 Inch dia)
  54. 2.8μg (2% DV) in 1 cup, quartered or chopped
  55. 2.3μg (2% DV) in 1 cup, unthawed
  56. 2.2μg (2% DV) in 1 medium
  57. 2μg (2% DV) in 16 oz glass
  58. 1.9μg (2% DV) in 1 medium
  59. 1.7μg (1% DV) in 1 cup
  60. 1.5μg (1% DV) in 1 cup
  61. 1.2μg (1% DV) in 1 cup, chunks
  62. 1.2μg (1% DV) in 1 cup, chunks
  63. 1.1μg (1% DV) in 1 cup
  64. 1μg (1% DV) in 1 cup, sliced
  65. 1μg (1% DV) in 1 cup
  66. 1μg (1% DV) in 1 oz handful
  67. 1μg (1% DV) in 1 cup
  68. 1μg (1% DV) in 1 cup
  69. 0.9μg (1% DV) in 1 oz handful
  70. 0.9μg (1% DV) in 50 raisins
  71. 0.9μg (1% DV) in 1 cup, pulp
  72. 0.9μg (1% DV) in 1 oz handful
  73. 0.9μg (1% DV) in 1 oz (5 rings)
  74. 0.8μg (1% DV) in 1 cup
  75. 0.8μg (1% DV) in 1 cup, sliced
  76. 0.7μg (1% DV) in 1 cup slices
  77. 0.6μg (1% DV) in 1 date, pitted
  78. 0.6μg in 1 oz
  79. 0.6μg in 3 dates
  80. 0.4μg in 1 fruit (2 Inch dia)
  81. 0.2μg in 1 cup
  82. 0.2μg in 1 cup
  83. 0.2μg in 1 super colossal
  84. 0.2μg in 5 olives
  85. 0.2μg in 3 olives
  86. 0.2μg in 1 cup, balls
  87. 0.1μg in 1 cherry (NLEA serving)
  88. 0μg in 1 fruit

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

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