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200 Vegetarian Foods Highest in Vitamin K

Please note: The Vegetarian label does not include snacks, baked goods, and oils. It is a general label and may include some animal foods. Please use your own judgement.

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. Spinach Egg Noodles (Cooked)
    161.8μg (135% DV) in 1 cup
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  22. Collards
    157.4μg (131% DV) in 1 cup, chopped
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  23. Brussels Sprouts (Raw)
    155.8μg (130% DV) in 1 cup
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  24. Beet Greens (Raw)
    152μg (127% DV) in 1 cup
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  25. Spinach
    144.9μg (121% DV) in 1 cup
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  26. Mustard Greens
    144.2μg (120% DV) in 1 cup, chopped
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  27. Cooked Chrysanthemum
    142.7μg (119% DV) in 1 cup (1 Inch pieces)
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  28. Turnip Greens
    138.1μg (115% DV) in 1 cup, chopped
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  29. Endive
    115.5μg (96% DV) in 1 cup
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  30. Kale
    112.8μg (94% DV) in 1 cup 1 Inch pieces, loosely packed
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  31. Radicchio
    102.1μg (85% DV) in 1 cup, shredded
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  32. Canned Asparagus
    99.9μg (83% DV) in 1 cup
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  33. Jute Potherb (Molokhiya) (Cooked)
    94μg (78% DV) in 1 cup
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  34. Broccoli
    92.5μg (77% DV) in 1 cup chopped
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  35. Asparagus (Cooked)
    91.1μg (76% DV) in 1 cup
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  36. Broccoli Raab (Rapini)
    89.6μg (75% DV) in 1 cup chopped
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  37. Chinese Broccoli
    89.1μg (74% DV) in 100 grams
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  38. Chrysanthemum
    87.5μg (73% DV) in 1 cup (1 Inch pieces)
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  39. Chicory Greens
    86.3μg (72% DV) in 1 cup, chopped
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  40. Watercress
    85μg (71% DV) in 1 cup, chopped
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  41. Pumpkin Leaves (Cooked)
    76.7μg (64% DV) in 1 cup
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  42. Cooked Chinese Broccoli
    74.6μg (62% DV) in 1 cup
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  43. Sour Pickled Cucumber
    72.9μg (61% DV) in 1 cup
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  44. Kiwifruit
    72.5μg (60% DV) in 1 cup, sliced
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  45. Cooked Red Cabbage
    71.4μg (60% DV) in 1 cup
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  46. Cabbage
    67.6μg (56% DV) in 1 cup, chopped
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  47. Low Sodium Sour Pickles
    67.2μg (56% DV) in 1 cup, chopped or diced
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  48. Cooked Soybean Sprouts
    66.4μg (55% DV) in 1 cup
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  49. Kimchi
    65.4μg (55% DV) in 1 cup
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  50. Cooked Okra
    64μg (53% DV) in 1 cup slices
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  51. Celeriac
    64μg (53% DV) in 1 cup
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  52. Cooked Green Snap Beans
    59.9μg (50% DV) in 1 cup
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  53. Cooked Yellow Snap Beans
    59.9μg (50% DV) in 1 cup
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  54. Pak-choi (Bok Choy) (Cooked)
    57.8μg (48% DV) in 1 cup, shredded
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  55. Cooked Celery
    56.7μg (47% DV) in 1 cup, diced
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  56. Butterhead Lettuce
    56.3μg (47% DV) in 1 cup, shredded or chopped
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  57. Asparagus
    55.7μg (46% DV) in 1 cup
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  58. Fennel
    54.6μg (46% DV) in 1 cup, sliced
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  59. Fried Yellow Plantains
    53.7μg (45% DV) in 1 cup
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  60. Fava Beans (Raw)
    51.5μg (43% DV) in 1 cup
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  61. Cooked Green Beans (Previously Frozen)
    51.4μg (43% DV) in 1 cup
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  62. Cooked Podded Peas
    48.3μg (40% DV) in 1 cup
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  63. California Avocados
    48.3μg (40% DV) in 1 cup, pureed
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  64. Romaine Lettuce
    48.2μg (40% DV) in 1 cup shredded
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  65. Savoy Cabbage
    48.2μg (40% DV) in 1 cup, shredded
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  66. Green Leaf Lettuce
    45.5μg (38% DV) in 1 cup shredded
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  67. Acai Berry Drink Fortified
    44.4μg (37% DV) in 8 fl oz
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  68. Cooked Okra (Previously Frozen)
    44μg (37% DV) in 1/2 cup slices
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  69. Cooked Blackeyed Peas
    43.9μg (37% DV) in 1 cup
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  70. Yellow Snap Beans
    43.2μg (36% DV) in 1 cup 1/2 Inch pieces
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  71. Green Snap Beans (Raw)
    43μg (36% DV) in 1 cup 1/2 Inch pieces
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  72. Avocados
    42.2μg (35% DV) in 1 avocado, NS as to Florida or California
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  73. Leeks
    41.8μg (35% DV) in 1 cup
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  74. Cooked Green Peas
    41.4μg (35% DV) in 1 cup
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  75. Cooked Green Peas (Salted)
    41.4μg (35% DV) in 1 cup
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  76. Edamame
    41.4μg (34% DV) in 1 cup
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  77. Milk And Soy Chocolate Drink
    40.1μg (33% DV) in 8 fl oz
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  78. Sun-dried Hot Chile Peppers
    40μg (33% DV) in 1 cup
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  79. Cooked Snow Peas
    40μg (33% DV) in 1 cup
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  80. Whey Protein Powder Isolate
    40μg (33% DV) in 3 scoop
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  81. Red Leaf Lettuce
    39.3μg (33% DV) in 1 cup shredded
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  82. Canned Pumpkin
    39.2μg (33% DV) in 1 cup
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  83. Peas
    36μg (30% DV) in 1 cup
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  84. Rhubarb
    35.7μg (30% DV) in 1 cup, diced
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  85. Mung Bean Sprouts
    34.3μg (29% DV) in 1 cup
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  86. Red Cabbage
    34μg (28% DV) in 1 cup, chopped
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  87. Boiled Soybeans (Edamame)
    33μg (28% DV) in 1 cup
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  88. Bok Choy
    31.9μg (27% DV) in 1 cup, shredded
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  89. Cooked Leeks
    31.5μg (26% DV) in 1 leek
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  90. Okra
    31.3μg (26% DV) in 1 cup
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  91. Spring Onions
    31.1μg (26% DV) in 1 medium (4-1/8 Inch long)
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  92. Parsnips
    29.9μg (25% DV) in 1 cup slices
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  93. Nestle Boost Plus Nutritional Drink Ready-to-drink
    29.2μg (24% DV) in 1 bottle
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  94. Blueberries
    28.6μg (24% DV) in 1 cup
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  95. Pomegranates
    28.5μg (24% DV) in 1 cup
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  96. Blackberries
    28.5μg (24% DV) in 1 cup
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  97. Blueberries (Frozen)
    25.4μg (21% DV) in 1 cup, unthawed
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  98. Unilever Slimfast Shake Mix Powder 3-2-1 Plan
    25μg (21% DV) in 1 scoop
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  99. Sauteed Green Bell Peppers
    24.5μg (20% DV) in 1 cup chopped
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  100. Dried Coriander
    24.5μg (20% DV) in 1 tbsp
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  101. Dried Sweetened Blueberries
    23.8μg (20% DV) in 1/4 cup
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  102. Red Or Green Grapes (European)
    22μg (18% DV) in 1 cup
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  103. Arugula
    21.7μg (18% DV) in 1 cup
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  104. Cooked Carrots
    21.4μg (18% DV) in 1 cup slices
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  105. Abbott Ensure Nutritional Shake Ready-to-drink
    21.3μg (18% DV) in 8 fl oz
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  106. Cooked Artichokes (Globe Or French)
    21.2μg (18% DV) in 1 cup
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  107. Abbott Ensure Plus Ready-to-drink
    19.9μg (17% DV) in 1 cup
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  108. Slimfast Meal Replacement High Protein Shake Ready-to-drink 3-2-1 Plan
    19.2μg (16% DV) in 1 bottle
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  109. Unilever Slimfast Meal Replacement Regular Ready-to-drink 3-2-1 Plan
    19.2μg (16% DV) in 1 bottle
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  110. Artichokes (Globe Or French)
    18.9μg (16% DV) in 1 artichoke, medium
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  111. Kelloggs Special K Protein Shake
    18.9μg (16% DV) in 1 serving
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  112. Celery
    18.8μg (16% DV) in 1 stalk, large (11 Inch-12 Inch long)
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  113. Cooked Green Cauliflower
    18.7μg (16% DV) in 1/5 head
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  114. Sauerkraut
    18.5μg (15% DV) in 1 cup
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  115. Prunes (Dried Plums)
    17.9μg (15% DV) in 3 prunes
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  116. Red Bell Peppers (Cooked)
    17.4μg (14% DV) in 1 cup chopped
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  117. Iceberg Lettuce
    17.4μg (14% DV) in 1 cup shredded
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  118. Cooked Cauliflower
    17.1μg (14% DV) in 1 cup
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  119. Cucumber
    17.1μg (14% DV) in 1 cup
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  120. Canned Mung Bean Sprouts
    16.8μg (14% DV) in 1 cup
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  121. Cauliflower
    16.6μg (14% DV) in 1 cup chopped (1/2 Inch pieces)
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  122. Sweet Pickled Cucumbers
    16.5μg (14% DV) in 1 large Gherkin (3 Inch long)
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  123. Onion Rings
    16.4μg (14% DV) in 1 cup
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  124. Snow Peas
    15.8μg (13% DV) in 1 cup, whole
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  125. Pine Nuts (Dried)
    15.3μg (13% DV) in 1 oz (167 kernels)
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  126. Kidney Beans
    14.9μg (12% DV) in 1 cup
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  127. Cooked Red Kidney Beans
    14.9μg (12% DV) in 1 cup
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  128. Natures Path Organic Flax Plus Pumpkin Granola
    14.4μg (12% DV) in 3/4 cup (1 NLEA serving)
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  129. Grapes
    13.4μg (11% DV) in 1 cup
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  130. Cooked Green Bell Peppers
    13.2μg (11% DV) in 1 cup, chopped or strips
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  131. Green Cauliflower
    12.9μg (11% DV) in 1 cup
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  132. Sweet Pickled Relish
    12.6μg (10% DV) in 1 tbsp
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  133. Nutritional Shake Mix High Protein Powder
    12.5μg (10% DV) in 1 tbsp
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  134. Green Tomatoes
    12.4μg (10% DV) in 1 medium
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  135. Cilantro
    12.4μg (10% DV) in 1/4 cup
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  136. Serrano Peppers
    12.4μg (10% DV) in 1 cup, chopped
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  137. Red And White Currants
    12.3μg (10% DV) in 1 cup
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  138. Poultry Seasoning
    12.1μg (10% DV) in 1 tsp
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  139. Dried Basil
    12μg (10% DV) in 1 tsp, leaves
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  140. Ground Sage
    12μg (10% DV) in 1 tsp
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  141. Banana Peppers
    11.8μg (10% DV) in 1 cup
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  142. Tomatoes
    11.8μg (10% DV) in 1 cup cherry tomatoes
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  143. Loganberries (Frozen)
    11.5μg (10% DV) in 1 cup, unthawed
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  144. Green Bell Peppers
    11μg (9% DV) in 1 cup, chopped
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  145. Mulberries
    10.9μg (9% DV) in 1 cup
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  146. Frozen Raspberries
    10.9μg (9% DV) in 1 cup, unthawed
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  147. Plums
    10.6μg (9% DV) in 1 cup, sliced
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  148. Cooked Lima Beans
    10.5μg (9% DV) in 1 cup
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  149. Canned Kidney Beans
    10.5μg (9% DV) in 1 cup
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  150. Canned Red Kidney Beans
    10.5μg (9% DV) in 1 cup
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  151. Basil
    10.4μg (9% DV) in 5 leaves
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  152. Dry-roasted Soybeans
    10.4μg (9% DV) in 1oz
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  153. Boysenberries (Frozen)
    10.3μg (9% DV) in 1 cup, unthawed
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  154. Alfalfa Sprouts
    10.1μg (8% DV) in 1 cup
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  155. Dry-roasted Cashews
    9.9μg (8% DV) in 1 oz
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  156. Oil Roasted Cashews
    9.9μg (8% DV) in 1 oz (18 kernels)
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  157. Split Peas
    9.8μg (8% DV) in 1 cup
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  158. Cashews (Raw)
    9.7μg (8% DV) in 1 oz
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  159. Raspberries
    9.6μg (8% DV) in 1 cup
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  160. Carrots
    9.5μg (8% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
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  161. Cooked Winter Squash
    9μg (8% DV) in 1 cup, cubes
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  162. Canned Lima Beans
    8.9μg (7% DV) in 1 cup
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  163. Shredded Coconut Meat (Sweetened)
    8.7μg (7% DV) in 1 cup
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  164. Feijoa
    8.5μg (7% DV) in 1 cup, pureed
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  165. Canned Tomato Puree
    8.5μg (7% DV) in 1 cup
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  166. Cooked Scallop Squash
    8.4μg (7% DV) in 1 cup, mashed
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  167. Baby Carrots
    8μg (7% DV) in 1 NLEA serving
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  168. Cooked Crookneck Summer Squash
    7.9μg (7% DV) in 1 cup, sliced
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  169. Whole Grain Sorghum Flour
    7.7μg (6% DV) in 1 cup
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  170. Cooked Nopales
    7.6μg (6% DV) in 1 cup
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  171. Canned Navy Beans
    7.6μg (6% DV) in 1 cup
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  172. Cooked Zucchini
    7.6μg (6% DV) in 1 cup, sliced
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  173. Canned Tomato Paste
    7.5μg (6% DV) in 1/4 cup
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  174. Cooked Chayote
    7.5μg (6% DV) in 1 cup (1 Inch pieces)
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  175. Vanilla Soy Milk
    7.3μg (6% DV) in 1 cup
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  176. Fortified Chocolate Soy Milk
    7.3μg (6% DV) in 1 cup
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  177. Bosc Pear
    7.3μg (6% DV) in 1 cup, sliced
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  178. Post Selects Blueberry Morning
    7μg (6% DV) in 1 (1/4) cup (1 NLEA serving)
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  179. Mangos
    6.9μg (6% DV) in 1 cup pieces
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  180. Boiled Sweet Potatoes
    6.9μg (6% DV) in 1 cup, mashed
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  181. Cooked Red Bell Peppers
    6.9μg (6% DV) in 1 cup, strips
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  182. Dried Parsley
    6.8μg (6% DV) in 1 tsp
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  183. Cooked Tomatoes
    6.7μg (6% DV) in 1 cup
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  184. Kelp Seaweed
    6.6μg (6% DV) in 2 tbsp (1/8 cup)
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  185. Chickpeas (Garbanzo Beans) (Cooked)
    6.6μg (5% DV) in 1 cup
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  186. Roasted Chestnuts
    6.6μg (5% DV) in 10 kernels
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  187. Granola Homemade
    6.5μg (5% DV) in 1 cup
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  188. Hot Green Chili Peppers
    6.4μg (5% DV) in 1 pepper
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  189. Chives
    6.4μg (5% DV) in 1 tbsp chopped
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  190. Cooked Summer Squash
    6.3μg (5% DV) in 1 cup, sliced
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  191. Red Chili Peppers
    6.3μg (5% DV) in 1 pepper
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  192. Cooked Large White Beans
    6.3μg (5% DV) in 1 cup
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  193. Dried Oregano
    6.2μg (5% DV) in 1 tsp, leaves
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  194. Red Anjou Pears
    6.2μg (5% DV) in 1 small
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  195. Pears
    6.2μg (5% DV) in 1 cup, slices
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  196. Mashed Sweet Potatoes
    6.1μg (5% DV) in 1 cup
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  197. Black Turtle Beans
    6.1μg (5% DV) in 1 cup
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  198. Dill Pickles
    6.1μg (5% DV) in 1 spear, small
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  199. Reduced Sodium Dill Pickles
    6.1μg (5% DV) in 1 spear, small
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  200. Green Anjou Pear
    6μg (5% DV) in 1 cup, sliced
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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