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199 Vegetables Highest in Vitamin K

Ranked by a Common Serving Size
120μg Vitamin K = 100% DV
  1. Cooked Kale
    1062.1μg (885% DV) in 1 cup, chopped
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  2. Parsley
    984μg (820% DV) in 1 cup chopped
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  3. Cooked Spinach
    888.5μg (740% DV) in 1 cup
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  4. Cooked Mustard Greens
    829.8μg (691% DV) in 1 cup, chopped
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  5. Cooked Collards
    772.5μg (644% DV) in 1 cup, chopped
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  6. Cooked Beet Greens
    697μg (581% DV) in 1 cup (1 Inch pieces)
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  7. Cooked Dandelion Greens
    579μg (482% DV) in 1 cup, chopped
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  8. Cooked Swiss Chard
    572.8μg (477% DV) in 1 cup, chopped
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  9. Cooked Turnip Greens
    529.3μg (441% DV) in 1 cup, chopped
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  10. Cooked New Zealand Spinach
    525.6μg (438% DV) in 1 cup, chopped
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  11. Cooked Garden Cress
    517.6μg (431% DV) in 1 cup
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  12. Dandelion Greens
    428.1μg (357% DV) in 1 cup, chopped
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  13. Cooked Escarole
    317.9μg (265% DV) in 1 cup
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  14. Swiss Chard
    298.8μg (249% DV) in 1 cup
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  15. Garden Cress
    271μg (226% DV) in 1 cup
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  16. Broccoli (Cooked)
    220.1μg (183% DV) in 1 cup chopped
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  17. Brussels Sprouts (Cooked)
    218.9μg (182% DV) in 1 cup
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  18. Cooked Broccoli Raab
    217.6μg (181% DV) in 1 NLEA serving
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  19. New Zealand Spinach
    188.7μg (157% DV) in 1 cup, chopped
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  20. Cooked Cabbage
    163.1μg (136% DV) in 1 cup
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  21. Collards
    157.4μg (131% DV) in 1 cup, chopped
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  22. Brussels Sprouts (Raw)
    155.8μg (130% DV) in 1 cup
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  23. Beet Greens (Raw)
    152μg (127% DV) in 1 cup
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  24. Spinach
    144.9μg (121% DV) in 1 cup
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  25. Mustard Greens
    144.2μg (120% DV) in 1 cup, chopped
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  26. Cooked Chrysanthemum
    142.7μg (119% DV) in 1 cup (1 Inch pieces)
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  27. Turnip Greens
    138.1μg (115% DV) in 1 cup, chopped
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  28. Endive
    115.5μg (96% DV) in 1 cup
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  29. Kale
    112.8μg (94% DV) in 1 cup 1 Inch pieces, loosely packed
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  30. Radicchio
    102.1μg (85% DV) in 1 cup, shredded
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  31. Canned Asparagus
    99.9μg (83% DV) in 1 cup
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  32. Jute Potherb (Molokhiya) (Cooked)
    94μg (78% DV) in 1 cup
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  33. Broccoli
    92.5μg (77% DV) in 1 cup chopped
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  34. Asparagus (Cooked)
    91.1μg (76% DV) in 1 cup
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  35. Broccoli Raab (Rapini)
    89.6μg (75% DV) in 1 cup chopped
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  36. Chinese Broccoli
    89.1μg (74% DV) in 100 grams
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  37. Chrysanthemum
    87.5μg (73% DV) in 1 cup (1 Inch pieces)
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  38. Chicory Greens
    86.3μg (72% DV) in 1 cup, chopped
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  39. Watercress
    85μg (71% DV) in 1 cup, chopped
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  40. Pumpkin Leaves (Cooked)
    76.7μg (64% DV) in 1 cup
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  41. Cooked Chinese Broccoli
    74.6μg (62% DV) in 1 cup
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  42. Sour Pickled Cucumber
    72.9μg (61% DV) in 1 cup
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  43. Cooked Red Cabbage
    71.4μg (60% DV) in 1 cup
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  44. Cabbage
    67.6μg (56% DV) in 1 cup, chopped
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  45. Low Sodium Sour Pickles
    67.2μg (56% DV) in 1 cup, chopped or diced
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  46. Cooked Soybean Sprouts
    66.4μg (55% DV) in 1 cup
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  47. Kimchi
    65.4μg (55% DV) in 1 cup
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  48. Cooked Okra
    64μg (53% DV) in 1 cup slices
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  49. Celeriac
    64μg (53% DV) in 1 cup
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  50. Cooked Green Snap Beans
    59.9μg (50% DV) in 1 cup
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  51. Cooked Yellow Snap Beans
    59.9μg (50% DV) in 1 cup
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  52. Pak-choi (Bok Choy) (Cooked)
    57.8μg (48% DV) in 1 cup, shredded
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  53. Cooked Celery
    56.7μg (47% DV) in 1 cup, diced
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  54. Butterhead Lettuce
    56.3μg (47% DV) in 1 cup, shredded or chopped
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  55. Asparagus
    55.7μg (46% DV) in 1 cup
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  56. Fennel
    54.6μg (46% DV) in 1 cup, sliced
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  57. Cooked Green Beans (Previously Frozen)
    51.4μg (43% DV) in 1 cup
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  58. Cooked Podded Peas
    48.3μg (40% DV) in 1 cup
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  59. Romaine Lettuce
    48.2μg (40% DV) in 1 cup shredded
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  60. Savoy Cabbage
    48.2μg (40% DV) in 1 cup, shredded
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  61. Green Leaf Lettuce
    45.5μg (38% DV) in 1 cup shredded
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  62. Cooked Okra (Previously Frozen)
    44μg (37% DV) in 1/2 cup slices
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  63. Yellow Snap Beans
    43.2μg (36% DV) in 1 cup 1/2 Inch pieces
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  64. Green Snap Beans (Raw)
    43μg (36% DV) in 1 cup 1/2 Inch pieces
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  65. Leeks
    41.8μg (35% DV) in 1 cup
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  66. Cooked Green Peas
    41.4μg (35% DV) in 1 cup
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  67. Cooked Green Peas (Salted)
    41.4μg (35% DV) in 1 cup
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  68. Sun-dried Hot Chile Peppers
    40μg (33% DV) in 1 cup
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  69. Cooked Snow Peas
    40μg (33% DV) in 1 cup
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  70. Red Leaf Lettuce
    39.3μg (33% DV) in 1 cup shredded
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  71. Canned Pumpkin
    39.2μg (33% DV) in 1 cup
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  72. Peas
    36μg (30% DV) in 1 cup
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  73. Mung Bean Sprouts
    34.3μg (29% DV) in 1 cup
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  74. Red Cabbage
    34μg (28% DV) in 1 cup, chopped
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  75. Bok Choy
    31.9μg (27% DV) in 1 cup, shredded
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  76. Cooked Leeks
    31.5μg (26% DV) in 1 leek
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  77. Okra
    31.3μg (26% DV) in 1 cup
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  78. Spring Onions
    31.1μg (26% DV) in 1 medium (4-1/8 Inch long)
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  79. Parsnips
    29.9μg (25% DV) in 1 cup slices
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  80. Sauteed Green Bell Peppers
    24.5μg (20% DV) in 1 cup chopped
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  81. Arugula
    21.7μg (18% DV) in 1 cup
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  82. Cooked Carrots
    21.4μg (18% DV) in 1 cup slices
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  83. Cooked Artichokes (Globe Or French)
    21.2μg (18% DV) in 1 cup
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  84. Artichokes (Globe Or French)
    18.9μg (16% DV) in 1 artichoke, medium
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  85. Celery
    18.8μg (16% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  86. Cooked Green Cauliflower
    18.7μg (16% DV) in 1/5 head
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  87. Sauerkraut
    18.5μg (15% DV) in 1 cup
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  88. Red Bell Peppers (Cooked)
    17.4μg (14% DV) in 1 cup chopped
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  89. Iceberg Lettuce
    17.4μg (14% DV) in 1 cup shredded
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  90. Cooked Cauliflower
    17.1μg (14% DV) in 1 cup
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  91. Cucumber
    17.1μg (14% DV) in 1 cup
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  92. Canned Mung Bean Sprouts
    16.8μg (14% DV) in 1 cup
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  93. Cauliflower
    16.6μg (14% DV) in 1 cup chopped (1/2 Inch pieces)
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  94. Sweet Pickled Cucumbers
    16.5μg (14% DV) in 1 large Gherkin (3 Inch long)
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  95. Onion Rings
    16.4μg (14% DV) in 1 cup
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  96. Snow Peas
    15.8μg (13% DV) in 1 cup, whole
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  97. Cooked Green Bell Peppers
    13.2μg (11% DV) in 1 cup, chopped or strips
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  98. Green Cauliflower
    12.9μg (11% DV) in 1 cup
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  99. Sweet Pickled Relish
    12.6μg (10% DV) in 1 tbsp
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  100. Green Tomatoes
    12.4μg (10% DV) in 1 medium
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  101. Cilantro
    12.4μg (10% DV) in 1/4 cup
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  102. Serrano Peppers
    12.4μg (10% DV) in 1 cup, chopped
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  103. Banana Peppers
    11.8μg (10% DV) in 1 cup
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  104. Tomatoes
    11.8μg (10% DV) in 1 cup cherry tomatoes
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  105. Green Bell Peppers
    11μg (9% DV) in 1 cup, chopped
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  106. Cooked Lima Beans
    10.5μg (9% DV) in 1 cup
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  107. Alfalfa Sprouts
    10.1μg (8% DV) in 1 cup
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  108. Carrots
    9.5μg (8% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  109. Cooked Winter Squash
    9μg (8% DV) in 1 cup, cubes
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  110. Canned Lima Beans
    8.9μg (7% DV) in 1 cup
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  111. Canned Tomato Puree
    8.5μg (7% DV) in 1 cup
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  112. Cooked Scallop Squash
    8.4μg (7% DV) in 1 cup, mashed
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  113. Baby Carrots
    8μg (7% DV) in 1 NLEA serving
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  114. Cooked Crookneck Summer Squash
    7.9μg (7% DV) in 1 cup, sliced
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  115. Cooked Nopales
    7.6μg (6% DV) in 1 cup
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  116. Cooked Zucchini
    7.6μg (6% DV) in 1 cup, sliced
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  117. Canned Tomato Paste
    7.5μg (6% DV) in 1/4 cup
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  118. Cooked Chayote
    7.5μg (6% DV) in 1 cup (1 Inch pieces)
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  119. Boiled Sweet Potatoes
    6.9μg (6% DV) in 1 cup, mashed
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  120. Cooked Red Bell Peppers
    6.9μg (6% DV) in 1 cup, strips
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  121. Cooked Tomatoes
    6.7μg (6% DV) in 1 cup
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  122. Kelp Seaweed
    6.6μg (6% DV) in 2 tbsp (1/8 cup)
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  123. Hot Green Chili Peppers
    6.4μg (5% DV) in 1 pepper
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  124. Chives
    6.4μg (5% DV) in 1 tbsp chopped
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  125. Cooked Summer Squash
    6.3μg (5% DV) in 1 cup, sliced
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  126. Red Chili Peppers
    6.3μg (5% DV) in 1 pepper
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  127. Mashed Sweet Potatoes
    6.1μg (5% DV) in 1 cup
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  128. Dill Pickles
    6.1μg (5% DV) in 1 spear, small
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  129. Reduced Sodium Dill Pickles
    6.1μg (5% DV) in 1 spear, small
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  130. Bitter Melon (Cooked)
    6μg (5% DV) in 1 cup (1/2 Inch pieces)
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  131. Sweet Red Bell Peppers
    5.8μg (5% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
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  132. Hash Browns
    5.8μg (5% DV) in 1 cup
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  133. Zucchini
    5.3μg (4% DV) in 1 cup, chopped
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  134. Baked Red Potatoes
    4.8μg (4% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
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  135. Yellow Onions
    4.8μg (4% DV) in 1/4 cup
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  136. Low Sodium Sweet Pickles
    4.6μg (4% DV) in 1 slice
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  137. Nopales
    4.6μg (4% DV) in 1 cup, sliced
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  138. Scallop Squash
    4.3μg (4% DV) in 1 cup slices
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  139. Crookneck Summer Squash
    4.1μg (3% DV) in 1 cup sliced
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  140. Cassava
    3.9μg (3% DV) in 1 cup
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  141. Baked Potatoes (With Skin)
    3.5μg (3% DV) in 1 potato medium
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  142. Tomatillos
    3.4μg (3% DV) in 1 medium
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  143. Summer Squash
    3.4μg (3% DV) in 1 cup, sliced
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  144. Cooked Hubbard Squash
    3.3μg (3% DV) in 1 cup, cubes
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  145. Cooked Yam
    3.1μg (3% DV) in 1 cup, cubes
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  146. Boiled Potatoes
    3μg (2% DV) in 1 potato (2-1/2 Inch dia, sphere)
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  147. Cooked Eggplant
    2.9μg (2% DV) in 1 cup (1 Inch cubes)
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  148. Eggplant
    2.9μg (2% DV) in 1 cup, cubes
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  149. Baked Potatoes
    2.7μg (2% DV) in 100 grams
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  150. Hungarian Peppers
    2.7μg (2% DV) in 1 pepper
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  151. Cooked Sweet Potatoes
    2.6μg (2% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
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  152. Jalapeno Peppers
    2.6μg (2% DV) in 1 pepper
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  153. Cooked Burdock Root
    2.5μg (2% DV) in 1 cup (1 Inch pieces)
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  154. Spirulina
    2.5μg (2% DV) in 100 grams
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  155. Sweet Potatoes
    2.4μg (2% DV) in 1 cup, cubes
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  156. Cooked Butternut Squash
    2.1μg (2% DV) in 1 cup, cubes
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  157. Baked Russet Potatoes
    2μg (2% DV) in 100 grams
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  158. Cooked Pumpkin
    2μg (2% DV) in 1 cup, mashed
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  159. Dried Spirulina Seaweed
    1.8μg (1% DV) in 1 tablespoon
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  160. French Fries
    1.6μg (1% DV) in 10 strip
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  161. Cooked Taro
    1.6μg (1% DV) in 1 cup, sliced
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  162. Butternut Squash
    1.5μg (1% DV) in 1 cup, cubes
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  163. Radishes
    1.5μg (1% DV) in 1 cup slices
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  164. Hubbard Squash
    1.5μg (1% DV) in 1 cup, cubes
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  165. Winter Squash
    1.3μg (1% DV) in 1 cup, cubes
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  166. Cooked Spaghetti Squash
    1.2μg (1% DV) in 1 cup
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  167. Cooked Onions
    1.1μg (1% DV) in 1 cup
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  168. Laver Seaweed
    1μg (1% DV) in 10 sheets
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  169. Taro
    1μg (1% DV) in 1 cup, sliced
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  170. Canned Pimentos
    1μg (1% DV) in 1 tbsp
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  171. Spaghetti Squash
    0.9μg (1% DV) in 1 cup, cubes
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  172. Sun-dried Tomatoes
    0.9μg (1% DV) in 1 piece
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  173. Cooked Parsnips
    0.8μg (1% DV) in 1/2 cup slices
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  174. Pickled Beets
    0.7μg (1% DV) in 1 cup slices
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  175. Onions
    0.6μg (1% DV) in 1 cup, chopped
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  176. Wakame
    0.5μg in 2 tbsp (1/8 cup)
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  177. Ketchup
    0.5μg in 1 tbsp
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  178. Low Sodium Ketchup
    0.5μg in 1 tbsp
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  179. Irishmoss Seaweed
    0.5μg in 2 tbsp (1/8 cup)
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  180. Baked Potato (No Skin)
    0.5μg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
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  181. Sweet Onions
    0.4μg in 1 NLEA serving
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  182. Cooked Oriental Radishes
    0.4μg in 1 cup, sliced
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  183. Yellow Sweet Corn
    0.4μg in 1 cup
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  184. Rutabagas (Neeps, Swedes)
    0.4μg in 1 cup, cubes
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  185. Cooked Yellow Sweet Corn
    0.4μg in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
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  186. Cooked Sweet White Corn
    0.4μg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  187. Oriental Radishes
    0.3μg in 1 cup slices
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  188. Cooked Beets
    0.3μg in 1 cup
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  189. Cooked Rutabagas (Neeps, Swedes)
    0.3μg in 1 cup, cubes
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  190. Beets (Raw)
    0.3μg in 1 cup
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  191. Sweet White Corn
    0.2μg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
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  192. Cooked Kohlrabi
    0.2μg in 1 cup slices
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  193. Cooked Turnips
    0.2μg in 1 cup, cubes
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  194. Kohlrabi
    0.1μg in 1 cup
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  195. Turnips
    0.1μg in 1 cup, cubes
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  196. Shallots
    0.1μg in 1 tbsp chopped
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  197. Cooked Lotus Root
    0.1μg in 1/2 cup
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  198. Garlic
    0.1μg in 1 clove
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  199. Ginger
    0μg in 1 tsp
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