Foods high in vitamin K

Vitamin K is needed for blood clotting and bone health. The Daily Value for vitamin K is 120 µg.

Everyday foods highest in vitamin K

#	Food	Vitamin K / 100 g	% DV	Calories
1	Parsley (fresh)	1640 µg	1367%	36
2	Amaranth leaves (raw)	1140 µg	950%	23
3	Chard (swiss, raw)	830 µg	692%	19
4	Dandelion greens (raw)	778 µg	648%	45
5	Collards (frozen, chopped, cooked, boiled, drained, with salt)	623 µg	519%	36
6	Collards (frozen, chopped, cooked, boiled, drained, without salt)	623 µg	519%	36
7	Mustard greens (cooked, boiled, drained, with salt)	593 µg	494%	26
8	Mustard greens (cooked, boiled, drained, without salt)	593 µg	494%	26
9	Dandelion greens (cooked, boiled, drained, without salt)	551 µg	459%	33
10	Cress (garden, raw)	542 µg	452%	32
11	Spinach (frozen, chopped or leaf, cooked, boiled, drained, with salt)	541 µg	451%	34
12	Spinach (frozen, chopped or leaf, cooked, boiled, drained, without salt)	541 µg	451%	34
13	Turnip greens (frozen, cooked, boiled, drained, with salt)	519 µg	433%	29
14	Turnip greens (frozen, cooked, boiled, drained, without salt)	519 µg	433%	29
15	Stinging Nettles (blanched (northern plains indians))	499 µg	416%	42
16	Lambsquarters (cooked, boiled, drained, with salt)	494 µg	412%	32
17	Lambsquarters (cooked, boiled, drained, without salt)	494 µg	412%	32
18	Spinach (cooked, boiled, drained, with salt)	494 µg	412%	23
19	Spinach (cooked, boiled, drained, without salt)	494 µg	412%	23
20	Beet greens (cooked, boiled, drained, with salt)	484 µg	403%	27
21	Beet greens (cooked, boiled, drained, without salt)	484 µg	403%	27
22	Spinach (raw)	483 µg	403%	23
23	Spinach (canned, regular pack, drained solids)	462 µg	385%	23
24	Collards (raw)	437 µg	364%	32
25	Kale (cooked, boiled, drained, with salt)	418 µg	348%	44
26	Kale (cooked, boiled, drained, without salt)	418 µg	348%	36
27	Kale (frozen, cooked, boiled, drained, with salt)	418 µg	348%	36
28	Kale (frozen, cooked, boiled, drained, without salt)	418 µg	348%	36
29	Turnip greens and turnips (frozen, cooked, boiled, drained, with salt)	415 µg	346%	34
30	Turnip greens and turnips (frozen, cooked, boiled, drained, without salt)	415 µg	346%	35

Top food in each category

American Indian/Alaska Native FoodsStinging Nettles (blanched (northern plains indians))499 µg per 100 g Baby FoodsBabyfood (vegetables, spinach, creamed, strained)197 µg per 100 g Baked ProductsCrackers (standard snack-type, regular)69.3 µg per 100 g Beef ProductsBeef (round, top round, steak, separable lean only, trimmed to 1/8" fat, all grades, cooked, broiled)17.5 µg per 100 g BeveragesBeverages (nutritional shake mix, high protein, powder)125 µg per 100 g Breakfast CerealsCereals ready-to-eat (nature's path, organic flax plus, pumpkin granola)26.2 µg per 100 g Cereal Grains and PastaSpaghetti (spinach, dry)152 µg per 100 g Dairy and Egg ProductsBeverage (instant breakfast powder, chocolate, sugar-free, not reconstituted)120 µg per 100 g Fast FoodsFast foods (coleslaw)70.9 µg per 100 g Fats and OilsOil (industrial, soy, fully hydrogenated)184 µg per 100 g Finfish and Shellfish ProductsFish (tuna, light, canned in oil, drained solids)44 µg per 100 g Fruits and Fruit JuicesPlums (dried (prunes), uncooked)59.5 µg per 100 g Lamb, Veal, and Game ProductsVeal (leg (top round), separable lean and fat, cooked, braised)7 µg per 100 g Legumes and Legume ProductsSoy flour (full-fat, roasted)71 µg per 100 g Meals, Entrees, and Side DishesPotsticker or wonton (pork and vegetable, frozen, unprepared)55 µg per 100 g Nut and Seed ProductsNuts (pine nuts, dried)53.9 µg per 100 g Pork ProductsPork (cured, ham, slice, bone-in, separable lean and fat, unheated)0.3 µg per 100 g Poultry ProductsChicken breast tenders (breaded, uncooked)14.7 µg per 100 g Restaurant FoodsCRACKER BARREL (coleslaw)88.1 µg per 100 g Sausages and Luncheon MeatsBockwurst (pork, veal, raw)70.2 µg per 100 g SnacksFormulated Bar (south beach protein bar)351 µg per 100 g Soups, Sauces, and GraviesSauce (pesto, classico, basil pesto, ready-to-serve)194 µg per 100 g Spices and HerbsSpices (basil, dried)1710 µg per 100 g SweetsSweetener (syrup, agave)22.5 µg per 100 g Vegetables and Vegetable ProductsParsley (fresh)1640 µg per 100 g

All foods: top 50 by vitamin K

Includes concentrated items like dried spices and powders, which you usually eat in small amounts.

#	Food	Vitamin K / 100 g	% DV
1	Spices (basil, dried)	1710 µg	1425%
2	Spices (sage, ground)	1710 µg	1425%
3	Spices (thyme, dried)	1710 µg	1425%
4	Parsley (fresh)	1640 µg	1367%
5	Spices (coriander leaf, dried)	1360 µg	1133%
6	Spices (parsley, dried)	1360 µg	1133%
7	Amaranth leaves (raw)	1140 µg	950%
8	Chard (swiss, raw)	830 µg	692%
9	Spices (poultry seasoning)	805 µg	671%
10	Dandelion greens (raw)	778 µg	648%
11	Collards (frozen, chopped, cooked, boiled, drained, with salt)	623 µg	519%
12	Collards (frozen, chopped, cooked, boiled, drained, without salt)	623 µg	519%
13	Spices (marjoram, dried)	622 µg	518%
14	Spices (oregano, dried)	622 µg	518%
15	Mustard greens (cooked, boiled, drained, with salt)	593 µg	494%
16	Mustard greens (cooked, boiled, drained, without salt)	593 µg	494%
17	Dandelion greens (cooked, boiled, drained, without salt)	551 µg	459%
18	Cress (garden, raw)	542 µg	452%
19	Spinach (frozen, chopped or leaf, cooked, boiled, drained, with salt)	541 µg	451%
20	Spinach (frozen, chopped or leaf, cooked, boiled, drained, without salt)	541 µg	451%
21	Turnip greens (frozen, cooked, boiled, drained, with salt)	519 µg	433%
22	Turnip greens (frozen, cooked, boiled, drained, without salt)	519 µg	433%
23	Stinging Nettles (blanched (northern plains indians))	499 µg	416%
24	Lambsquarters (cooked, boiled, drained, with salt)	494 µg	412%
25	Lambsquarters (cooked, boiled, drained, without salt)	494 µg	412%
26	Spinach (cooked, boiled, drained, with salt)	494 µg	412%
27	Spinach (cooked, boiled, drained, without salt)	494 µg	412%
28	Beet greens (cooked, boiled, drained, with salt)	484 µg	403%
29	Beet greens (cooked, boiled, drained, without salt)	484 µg	403%
30	Spinach (raw)	483 µg	403%
31	Spinach (canned, regular pack, drained solids)	462 µg	385%
32	Collards (raw)	437 µg	364%
33	Kale (cooked, boiled, drained, with salt)	418 µg	348%
34	Kale (cooked, boiled, drained, without salt)	418 µg	348%
35	Kale (frozen, cooked, boiled, drained, with salt)	418 µg	348%
36	Kale (frozen, cooked, boiled, drained, without salt)	418 µg	348%
37	Basil (fresh)	415 µg	346%
38	Turnip greens and turnips (frozen, cooked, boiled, drained, with salt)	415 µg	346%
39	Turnip greens and turnips (frozen, cooked, boiled, drained, without salt)	415 µg	346%
40	Collards (cooked, boiled, drained, with salt)	407 µg	339%
41	Collards (cooked, boiled, drained, without salt)	407 µg	339%
42	Beet greens (raw)	400 µg	333%
43	Kale (raw)	390 µg	325%
44	Cress (garden, cooked, boiled, drained, with salt)	383 µg	319%
45	Cress (garden, cooked, boiled, drained, without salt)	383 µg	319%
46	Spinach (canned, no salt added, solids and liquids)	381 µg	318%
47	Spinach (canned, regular pack, solids and liquids)	381 µg	318%
48	Spinach (frozen, chopped or leaf, unprepared)	372 µg	310%
49	Turnip greens (cooked, boiled, drained, with salt)	368 µg	307%
50	Turnip greens (cooked, boiled, drained, without salt)	368 µg	307%

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