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193 Vegetables Highest in Vitamin K

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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. Collards
    157.4μg (131% DV) in 1 cup, chopped
  22. Brussels Sprouts (raw)
    155.8μg (130% DV) in 1 cup
  23. Beet Greens (raw)
    152μg (127% DV) in 1 cup
  24. Spinach
    144.9μg (121% DV) in 1 cup
  25. Mustard Greens
    144.2μg (120% DV) in 1 cup, chopped
  26. Cooked Chrysanthemum
    142.7μg (119% DV) in 1 cup (1 Inch pieces)
  27. Turnip Greens
    138.1μg (115% DV) in 1 cup, chopped
  28. Endive
    115.5μg (96% DV) in 1 cup
  29. Kale
    112.8μg (94% DV) in 1 cup 1 Inch pieces, loosely packed
  30. Radicchio
    102.1μg (85% DV) in 1 cup, shredded
  31. Canned Asparagus
    99.9μg (83% DV) in 1 cup
  32. Jute Potherb (molokhiya) (cooked)
    94μg (78% DV) in 1 cup
  33. Broccoli
    92.5μg (77% DV) in 1 cup chopped
  34. Asparagus (cooked)
    91.1μg (76% DV) in 1 cup
  35. Broccoli Raab (rapini)
    89.6μg (75% DV) in 1 cup chopped
  36. Chinese Broccoli
    89.1μg (74% DV) in 100 grams
  37. Chrysanthemum
    87.5μg (73% DV) in 1 cup (1 Inch pieces)
  38. Chicory Greens
    86.3μg (72% DV) in 1 cup, chopped
  39. Watercress
    85μg (71% DV) in 1 cup, chopped
  40. Pumpkin Leaves (cooked)
    76.7μg (64% DV) in 1 cup
  41. Cooked Chinese Broccoli
    74.6μg (62% DV) in 1 cup
  42. Sour Pickled Cucumber
    72.9μg (61% DV) in 1 cup
  43. Cooked Red Cabbage
    71.4μg (60% DV) in 1 cup
  44. Cabbage
    67.6μg (56% DV) in 1 cup, chopped
  45. Low Sodium Sour Pickles
    67.2μg (56% DV) in 1 cup, chopped or diced
  46. Cooked Soybean Sprouts
    66.4μg (55% DV) in 1 cup
  47. Kimchi
    65.4μg (55% DV) in 1 cup
  48. Cooked Okra
    64μg (53% DV) in 1 cup slices
  49. Celeriac
    64μg (53% DV) in 1 cup
  50. Cooked Green Snap Beans
    59.9μg (50% DV) in 1 cup
  51. Cooked Yellow Snap Beans
    59.9μg (50% DV) in 1 cup
  52. Pak-choi (bok Choy) (cooked)
    57.8μg (48% DV) in 1 cup, shredded
  53. Cooked Celery
    56.7μg (47% DV) in 1 cup, diced
  54. Butterhead Lettuce
    56.3μg (47% DV) in 1 cup, shredded or chopped
  55. Asparagus
    55.7μg (46% DV) in 1 cup
  56. Fennel
    54.6μg (46% DV) in 1 cup, sliced
  57. Cooked Podded Peas
    48.3μg (40% DV) in 1 cup
  58. Romain Lettuce
    48.2μg (40% DV) in 1 cup shredded
  59. Savoy Cabbage
    48.2μg (40% DV) in 1 cup, shredded
  60. Green Leaf Lettuce
    45.5μg (38% DV) in 1 cup shredded
  61. Yellow Snap Beans
    43.2μg (36% DV) in 1 cup 1/2 Inch pieces
  62. Green Snap Beans (raw)
    43μg (36% DV) in 1 cup 1/2 Inch pieces
  63. Leeks
    41.8μg (35% DV) in 1 cup
  64. Cooked Green Peas
    41.4μg (35% DV) in 1 cup
  65. Sun-dried Hot Chile Peppers
    40μg (33% DV) in 1 cup
  66. Cooked Snow Peas
    40μg (33% DV) in 1 cup
  67. Red Leaf Lettuce
    39.3μg (33% DV) in 1 cup shredded
  68. Canned Pumpkin
    39.2μg (33% DV) in 1 cup
  69. Peas
    36μg (30% DV) in 1 cup
  70. Red Cabbage
    34μg (28% DV) in 1 cup, chopped
  71. Bok Choy
    31.9μg (27% DV) in 1 cup, shredded
  72. Cooked Leeks
    31.5μg (26% DV) in 1 leek
  73. Okra
    31.3μg (26% DV) in 1 cup
  74. Sping Onions
    31.1μg (26% DV) in 1 medium (4-1/8 Inch long)
  75. Parsnips
    29.9μg (25% DV) in 1 cup slices
  76. Arugula
    21.7μg (18% DV) in 1 cup
  77. Cooked Carrots
    21.4μg (18% DV) in 1 cup slices
  78. Cooked Artichokes (globe Or French)
    21.2μg (18% DV) in 1 cup
  79. Artichokes (globe Or French)
    18.9μg (16% DV) in 1 artichoke, medium
  80. Celery
    18.8μg (16% DV) in 1 stalk, large (11 Inch-12 Inch long)
  81. Cooked Green Cauliflower
    18.7μg (16% DV) in 1/5 head
  82. Sauerkraut
    18.5μg (15% DV) in 1 cup
  83. Iceberg Lettuce
    17.4μg (14% DV) in 1 cup shredded
  84. Cooked Cauliflower
    17.1μg (14% DV) in 1 cup
  85. Cucumber
    17.1μg (14% DV) in 1 cup
  86. Cauliflower
    16.6μg (14% DV) in 1 cup chopped (1/2 Inch pieces)
  87. Sweet Pickled Cucumbers
    16.5μg (14% DV) in 1 large Gherkin (3 Inch long)
  88. Onion Rings
    16.4μg (14% DV) in 1 cup
  89. Snow Peas
    15.8μg (13% DV) in 1 cup, whole
  90. Cooked Green Bell Peppers
    13.2μg (11% DV) in 1 cup, chopped or strips
  91. Green Cauliflower
    12.9μg (11% DV) in 1 cup
  92. Sweet Pickled Relish
    12.6μg (10% DV) in 1 tbsp
  93. Green Tomatoes
    12.4μg (10% DV) in 1 medium
  94. Cilantro
    12.4μg (10% DV) in 1/4 cup
  95. Serrano Peppers
    12.4μg (10% DV) in 1 cup, chopped
  96. Banana Peppers
    11.8μg (10% DV) in 1 cup
  97. Tomatoes
    11.8μg (10% DV) in 1 cup cherry tomatoes
  98. Green Bell Peppers
    11μg (9% DV) in 1 cup, chopped
  99. Cooked Lima Beans
    10.5μg (9% DV) in 1 cup
  100. Alfalfa Sprouts
    10.1μg (8% DV) in 1 cup
  101. Carrots
    9.5μg (8% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  102. Cooked Winter Squash
    9μg (8% DV) in 1 cup, cubes
  103. Canned Lima Beans
    8.9μg (7% DV) in 1 cup
  104. Canned Tomato Puree
    8.5μg (7% DV) in 1 cup
  105. Cooked Scallop Squash
    8.4μg (7% DV) in 1 cup, mashed
  106. Baby Carrots
    8μg (7% DV) in 1 NLEA serving
  107. Cooked Cookneck Summer Squash
    7.9μg (7% DV) in 1 cup, sliced
  108. Cooked Nopales
    7.6μg (6% DV) in 1 cup
  109. Cooked Zucchini
    7.6μg (6% DV) in 1 cup, sliced
  110. Canned Tomato Paste
    7.5μg (6% DV) in 1/4 cup
  111. Cooked Chayote
    7.5μg (6% DV) in 1 cup (1 Inch pieces)
  112. Cooked Red Bell Peppers
    6.9μg (6% DV) in 1 cup, strips
  113. Cooked Tomatoes
    6.7μg (6% DV) in 1 cup
  114. Kelp Seaweed
    6.6μg (6% DV) in 2 tbsp (1/8 cup)
  115. Hot Green Chili Peppers
    6.4μg (5% DV) in 1 pepper
  116. Chives
    6.4μg (5% DV) in 1 tbsp chopped
  117. Cooked Summer Squash
    6.3μg (5% DV) in 1 cup, sliced
  118. Red Chili Peppers
    6.3μg (5% DV) in 1 pepper
  119. Mashed Sweet Potatoes
    6.1μg (5% DV) in 1 cup
  120. Dill Pickles
    6.1μg (5% DV) in 1 spear, small
  121. Reduced Sodium Dill Pickles
    6.1μg (5% DV) in 1 spear, small
  122. Bitter Melon (cooked)
    6μg (5% DV) in 1 cup (1/2 Inch pieces)
  123. Sweet Red Bell Peppers
    5.8μg (5% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  124. Hash Browns
    5.8μg (5% DV) in 1 cup
  125. Zucchini
    5.3μg (4% DV) in 1 cup, chopped
  126. Baked Red Potatoes
    4.8μg (4% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  127. Yellow Onions
    4.8μg (4% DV) in 1/4 cup
  128. Low Sodium Sweet Pickles
    4.6μg (4% DV) in 1 slice
  129. Nopales
    4.6μg (4% DV) in 1 cup, sliced
  130. Scallop Squash
    4.3μg (4% DV) in 1 cup slices
  131. Crookneck Summer Squash
    4.1μg (3% DV) in 1 cup sliced
  132. Cassava
    3.9μg (3% DV) in 1 cup
  133. Baked Potatoes (with Skin)
    3.5μg (3% DV) in 1 potato medium
  134. Tomatillos
    3.4μg (3% DV) in 1 medium
  135. Summer Squash
    3.4μg (3% DV) in 1 cup, sliced
  136. Cooked Hubbard Squash
    3.3μg (3% DV) in 1 cup, cubes
  137. Cooked Yam
    3.1μg (3% DV) in 1 cup, cubes
  138. Boiled Potatoes
    3μg (2% DV) in 1 potato (2-1/2 Inch dia, sphere)
  139. Cooked Eggplant
    2.9μg (2% DV) in 1 cup (1 Inch cubes)
  140. Eggplant
    2.9μg (2% DV) in 1 cup, cubes
  141. Baked Potatoes
    2.7μg (2% DV) in 100 grams
  142. Hungarian Peppers
    2.7μg (2% DV) in 1 pepper
  143. Cooked Sweet Potatoes
    2.6μg (2% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  144. Jalapeno Peppers
    2.6μg (2% DV) in 1 pepper
  145. Cooked Burdock Root
    2.5μg (2% DV) in 1 cup (1 Inch pieces)
  146. Spirulina
    2.5μg (2% DV) in 100 grams
  147. Poi
    2.4μg (2% DV) in 1 cup
  148. Sweet Potatoes
    2.4μg (2% DV) in 1 cup, cubes
  149. Cooked Butternut Squash
    2.1μg (2% DV) in 1 cup, cubes
  150. Baked Russet Potatoes
    2μg (2% DV) in 100 grams
  151. Cooked Pumpkin
    2μg (2% DV) in 1 cup, mashed
  152. Dried Spirulina Seaweed
    1.8μg (1% DV) in 1 tablespoon
  153. French Fries
    1.6μg (1% DV) in 10 strip
  154. Cooked Taro
    1.6μg (1% DV) in 1 cup, sliced
  155. Butternut Squash
    1.5μg (1% DV) in 1 cup, cubes
  156. Radishes
    1.5μg (1% DV) in 1 cup slices
  157. Hubbard Squash
    1.5μg (1% DV) in 1 cup, cubes
  158. Winter Squash
    1.3μg (1% DV) in 1 cup, cubes
  159. Cooked Spaghetti Squash
    1.2μg (1% DV) in 1 cup
  160. Cooked Onions
    1.1μg (1% DV) in 1 cup
  161. Laver Seaweed
    1μg (1% DV) in 10 sheets
  162. Taro
    1μg (1% DV) in 1 cup, sliced
  163. Canned Pimentos
    1μg (1% DV) in 1 tbsp
  164. Spaghetti Squash
    0.9μg (1% DV) in 1 cup, cubes
  165. Sun-dried Tomatoes
    0.9μg (1% DV) in 1 piece
  166. Cooked Parsnips
    0.8μg (1% DV) in 1/2 cup slices
  167. Pickled Beets
    0.7μg (1% DV) in 1 cup slices
  168. Onions
    0.6μg (1% DV) in 1 cup, chopped
  169. Wakame
    0.5μg in 2 tbsp (1/8 cup)
  170. Ketchup
    0.5μg in 1 tbsp
  171. Low Sodium Ketchup
    0.5μg in 1 tbsp
  172. Irishmoss Seaweed
    0.5μg in 2 tbsp (1/8 cup)
  173. Baked Potato (no Skin)
    0.5μg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  174. Sweet Onions
    0.4μg in 1 NLEA serving
  175. Cooked Oriental Radishes
    0.4μg in 1 cup, sliced
  176. Yellow Corn Sweet
    0.4μg in 1 cup
  177. Rutabagas (neeps, Swedes)
    0.4μg in 1 cup, cubes
  178. Cooked Yellow Sweet Corn
    0.4μg in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  179. Cooked Sweet White Corn
    0.4μg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  180. Oriental Radishes
    0.3μg in 1 cup slices
  181. Cooked Beets
    0.3μg in 1 cup
  182. Cooked Rutabagas (neeps, Swedes)
    0.3μg in 1 cup, cubes
  183. Beets (raw)
    0.3μg in 1 cup
  184. Sweet White Corn
    0.2μg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  185. Cooked Kohlrabi
    0.2μg in 1 cup slices
  186. Cooked Turnips
    0.2μg in 1 cup, cubes
  187. Jerusalem-artichokes Raw
    0.2μg in 1 cup slices
  188. Kohlrabi
    0.1μg in 1 cup
  189. Turnips
    0.1μg in 1 cup, cubes
  190. Shallots
    0.1μg in 1 tbsp chopped
  191. Cooked Lotus Root
    0.1μg in 1/2 cup
  192. Garlic
    0.1μg in 1 clove
  193. Ginger
    0μg in 1 tsp

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