Vitamin K is a fat-soluble vitamin. Vitamin K is an important nutrient that plays an important role in blood clotting and bone and heart health. The best source of vitamin K1 is the gallbladder, the leafy green. In fact, the “phyllo” prefix refers to the leaf.
Vitamin K Vegetables
kale (cooked) – 443% DV per serving
Half cup: 531 mcg (443% DV)
100 g: 817 mcg (681% DV)
Mustard Greens (cooked) – 346% DV for serving
Half cup: 415 mcg (346% DV)
100 g: 593 mcg (494% DV)
Swiss Chard (Raw) – 332% DV per serving
1 leaf: 398 MCG (332% DV)
100 gms: 830 mcg (692% DV)
Collard Greens (cooked) – 322% DV per serving
Half cup: 386 mcg (322% DV)
100 g: 407 mcg (339% DV)
Beet Greens (Cooked) – 290% DV per serving
Half cup: 349 mcg (290% DV)
100 g: 484 mcg (403% DV)
Parsley (fresh) – 137% DV per serving
1 spring: 164 mcg (137% DV)
100 g: 1,640 mcg (1,367% DV)
Spinach (raw) – 121% DV per serving
1 cup: 145 mcg (121% DV)
100 g: 483 mcg (402% DV)
Broccoli (cooked) – 92% DV per serving
Half cup: 110 mcg (92% DV)
100 g: 141 mcg (118% DV)
Brussels Sprouts (cooked) – 91% DV per serving
Half cup: 109 mcg (91% DV)
100 g: 140 mcg (117% DV)
Cabbage (cooked) – 68% DV per serving
Half cup: 82 mcg (68% DV)
100 gms: 109 mcg (91% DV)
Vitamin K contains more than 10 fruits
Fruits usually do not contain vitamin K1 as a leafy vegetable but provide a decent amount.
Prunes – 24% DV per serving
5 pieces: 28 mcg (24% DV)
100 gms: 60 mcg (50% DV)
Kiwi – 23% DV per serving
1 fruit: 28 mcg (23% DV)
100 gms: 40 mcg (34% DV)
Avocado – 18% DV per serving
Half, Medium: 21 MCG (18% DV)
100 gms: 21 mcg (18% DV)
BlackBerry – 12% DV per serving
Half cup: 14 mcg (12% DV)
100 gms: 20 mcg (17% DV)
Blueberries – 12% DV per serving
Half cup: 14 mcg (12% DV)
100 g: 19 mcg (16% DV)
Pomegranate – 12% DV per serving
Half cup: 14 mcg (12% DV)
100 g: 16 mcg (14% DV)
Figs (dried) – 6% DV per serving
5 pieces: 6.6 MCG (6% DV)
100 g: 16 mcg (13% DV)
Tomato (sun-dried) – 4% DV for serving
5 pieces: 4.3 MCG (4% DV)
100 gms: 43 mcg (36% DV)
Grapes – 3% DV per serving
10 grapes: 3.5 mcg (3% DV)
100 gms: 15 mcg (12% DV)
Red Currents – 3% DV per serving
1 ounce: 3.1 mcg (3% DV)
100 gms: 11 mcg (9% DV)
Related: Foods With Vitamin K
FAQ
Which leafy greens have the most vitamin K?
The most common foods that have high vitamin K are green leafy vegetables such as kale, collard greens, broccoli, spinach, cabbage, and lettuce.
Are eggs high in vitamin K?
Dairy foods and eggs are decent sources of vitamin K2. Just like meat, their vitamin content depends on the animal's diet, and values vary by region or producer.
Are tomatoes high in vitamin K?
Being knowledgeable about vitamin K is key to managing it in your diet. There are a variety of vegetables that contain lower amounts of vitamin K. These include: Tomatoes.
