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195 Vegetables 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. 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. Dried Agar Seaweed
    24.4μg (20% DV) in 100 grams
  77. Arugula
    21.7μg (18% DV) in 1 cup
  78. Cooked Carrots
    21.4μg (18% DV) in 1 cup slices
  79. Cooked Artichokes (Globe or French)
    21.2μg (18% DV) in 1 cup
  80. Artichokes (Globe or French)
    18.9μg (16% DV) in 1 artichoke, medium
  81. Celery
    18.8μg (16% DV) in 1 stalk, large (11 Inch-12 Inch long)
  82. Cooked Green Cauliflower
    18.7μg (16% DV) in 1/5 head
  83. Sauerkraut
    18.5μg (15% DV) in 1 cup
  84. Iceberg Lettuce
    17.4μg (14% DV) in 1 cup shredded
  85. Cooked Cauliflower
    17.1μg (14% DV) in 1 cup
  86. Cucumber
    17.1μg (14% DV) in 1 cup
  87. Cauliflower
    16.6μg (14% DV) in 1 cup chopped (1/2 Inch pieces)
  88. Sweet Pickled Cucumbers
    16.5μg (14% DV) in 1 large Gherkin (3 Inch long)
  89. Onion Rings
    16.4μg (14% DV) in 1 cup
  90. Snow Peas
    15.8μg (13% DV) in 1 cup, whole
  91. Cooked Green Bell Peppers
    13.2μg (11% DV) in 1 cup, chopped or strips
  92. Green Cauliflower
    12.9μg (11% DV) in 1 cup
  93. Sweet Pickled Relish
    12.6μg (10% DV) in 1 tbsp
  94. Green Tomatoes
    12.4μg (10% DV) in 1 medium
  95. Cilantro
    12.4μg (10% DV) in 1/4 cup
  96. Serrano Peppers
    12.4μg (10% DV) in 1 cup, chopped
  97. Banana Peppers
    11.8μg (10% DV) in 1 cup
  98. Tomatoes
    11.8μg (10% DV) in 1 cup cherry tomatoes
  99. Green Bell Peppers
    11μg (9% DV) in 1 cup, chopped
  100. Cooked Lima Beans
    10.5μg (9% DV) in 1 cup
  101. Alfalfa Sprouts
    10.1μg (8% DV) in 1 cup
  102. Carrots
    9.5μg (8% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  103. Cooked Winter Squash
    9μg (8% DV) in 1 cup, cubes
  104. Canned Lima Beans
    8.9μg (7% DV) in 1 cup
  105. Canned Tomato Puree
    8.5μg (7% DV) in 1 cup
  106. Cooked Scallop Squash
    8.4μg (7% DV) in 1 cup, mashed
  107. Baby Carrots
    8μg (7% DV) in 1 NLEA serving
  108. Cooked Cookneck Summer Squash
    7.9μg (7% DV) in 1 cup, sliced
  109. Cooked Nopales
    7.6μg (6% DV) in 1 cup
  110. Cooked Zucchini
    7.6μg (6% DV) in 1 cup, sliced
  111. Canned Tomato Paste
    7.5μg (6% DV) in 1/4 cup
  112. Cooked Chayote
    7.5μg (6% DV) in 1 cup (1 Inch pieces)
  113. Cooked Red Bell Peppers
    6.9μg (6% DV) in 1 cup, strips
  114. Cooked Tomatoes
    6.7μg (6% DV) in 1 cup
  115. Kelp Seaweed
    6.6μg (6% DV) in 2 tbsp (1/8 cup)
  116. Hot Green Chili Peppers
    6.4μg (5% DV) in 1 pepper
  117. Chives
    6.4μg (5% DV) in 1 tbsp chopped
  118. Cooked Summer Squash
    6.3μg (5% DV) in 1 cup, sliced
  119. Red Chili Peppers
    6.3μg (5% DV) in 1 pepper
  120. Mashed Sweet Potatoes
    6.1μg (5% DV) in 1 cup
  121. Dill Pickles
    6.1μg (5% DV) in 1 spear, small
  122. Reduced Sodium Dill Pickles
    6.1μg (5% DV) in 1 spear, small
  123. Bitter Melon (Cooked)
    6μg (5% DV) in 1 cup (1/2 Inch pieces)
  124. Sweet Red Bell Peppers
    5.8μg (5% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  125. Hash Browns
    5.8μg (5% DV) in 1 cup
  126. Zucchini
    5.3μg (4% DV) in 1 cup, chopped
  127. Baked Red Potatoes
    4.8μg (4% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  128. Yellow Onions
    4.8μg (4% DV) in 1/4 cup
  129. Low Sodium Sweet Pickles
    4.6μg (4% DV) in 1 slice
  130. Nopales
    4.6μg (4% DV) in 1 cup, sliced
  131. Scallop Squash
    4.3μg (4% DV) in 1 cup slices
  132. Crookneck Summer Squash
    4.1μg (3% DV) in 1 cup sliced
  133. Cassava
    3.9μg (3% DV) in 1 cup
  134. Baked Potatoes (With Skin)
    3.5μg (3% DV) in 1 potato medium
  135. Yam
    3.5μg (3% DV) in 1 cup, cubes
  136. Tomatillos
    3.4μg (3% DV) in 1 medium
  137. Summer Squash
    3.4μg (3% DV) in 1 cup, sliced
  138. Cooked Hubbard Squash
    3.3μg (3% DV) in 1 cup, cubes
  139. Cooked Yam
    3.1μg (3% DV) in 1 cup, cubes
  140. Boiled Potatoes
    3μg (2% DV) in 1 potato (2-1/2 Inch dia, sphere)
  141. Cooked Eggplant
    2.9μg (2% DV) in 1 cup (1 Inch cubes)
  142. Eggplant
    2.9μg (2% DV) in 1 cup, cubes
  143. Baked Potatoes
    2.7μg (2% DV) in 100 grams
  144. Hungarian Peppers
    2.7μg (2% DV) in 1 pepper
  145. Cooked Sweet Potatoes
    2.6μg (2% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  146. Jalapeno Peppers
    2.6μg (2% DV) in 1 pepper
  147. Cooked Burdock Root
    2.5μg (2% DV) in 1 cup (1 Inch pieces)
  148. Spirulina
    2.5μg (2% DV) in 100 grams
  149. Poi
    2.4μg (2% DV) in 1 cup
  150. Sweet Potatoes
    2.4μg (2% DV) in 1 cup, cubes
  151. Cooked Butternut Squash
    2.1μg (2% DV) in 1 cup, cubes
  152. Baked Russet Potatoes
    2μg (2% DV) in 100 grams
  153. Cooked Pumpkin
    2μg (2% DV) in 1 cup, mashed
  154. Dried Spirulina Seaweed
    1.8μg (1% DV) in 1 tablespoon
  155. French Fries
    1.6μg (1% DV) in 10 strip
  156. Cooked Taro
    1.6μg (1% DV) in 1 cup, sliced
  157. Butternut Squash
    1.5μg (1% DV) in 1 cup, cubes
  158. Radishes
    1.5μg (1% DV) in 1 cup slices
  159. Hubbard Squash
    1.5μg (1% DV) in 1 cup, cubes
  160. Winter Squash
    1.3μg (1% DV) in 1 cup, cubes
  161. Cooked Spaghetti Squash
    1.2μg (1% DV) in 1 cup
  162. Cooked Onions
    1.1μg (1% DV) in 1 cup
  163. Laver Seaweed
    1μg (1% DV) in 10 sheets
  164. Taro
    1μg (1% DV) in 1 cup, sliced
  165. Canned Pimentos
    1μg (1% DV) in 1 tbsp
  166. Spaghetti Squash
    0.9μg (1% DV) in 1 cup, cubes
  167. Sun-Dried Tomatoes
    0.9μg (1% DV) in 1 piece
  168. Cooked Parsnips
    0.8μg (1% DV) in 1/2 cup slices
  169. Pickled Beets
    0.7μg (1% DV) in 1 cup slices
  170. Onions
    0.6μg (1% DV) in 1 cup, chopped
  171. Wakame
    0.5μg in 2 tbsp (1/8 cup)
  172. Ketchup
    0.5μg in 1 tbsp
  173. Low Sodium Ketchup
    0.5μg in 1 tbsp
  174. Irishmoss Seaweed
    0.5μg in 2 tbsp (1/8 cup)
  175. Baked Potato (No Skin)
    0.5μg in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  176. Sweet Onions
    0.4μg in 1 NLEA serving
  177. Cooked Oriental Radishes
    0.4μg in 1 cup, sliced
  178. Yellow Corn Sweet
    0.4μg in 1 cup
  179. Rutabagas (Neeps, Swedes)
    0.4μg in 1 cup, cubes
  180. Cooked Yellow Sweet Corn
    0.4μg in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  181. Cooked Sweet White Corn
    0.4μg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  182. Oriental Radishes
    0.3μg in 1 cup slices
  183. Cooked Beets
    0.3μg in 1 cup
  184. Cooked Rutabagas (Neeps, Swedes)
    0.3μg in 1 cup, cubes
  185. Beets (Raw)
    0.3μg in 1 cup
  186. Sweet White Corn
    0.2μg in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  187. Cooked Kohlrabi
    0.2μg in 1 cup slices
  188. Cooked Turnips
    0.2μg in 1 cup, cubes
  189. Jerusalem-artichokes raw
    0.2μg in 1 cup slices
  190. Kohlrabi
    0.1μg in 1 cup
  191. Turnips
    0.1μg in 1 cup, cubes
  192. Shallots
    0.1μg in 1 tbsp chopped
  193. Cooked Lotus Root
    0.1μg in 1/2 cup
  194. Garlic
    0.1μg in 1 clove
  195. Ginger
    0μg in 1 tsp

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