The vegetables with the most vitamin K include green leafy/salad vegetables, such as spinach and lettuce, brassica vegetables, such as broccoli and cabbage, asparagus, okra, leeks and fennel. While some vegetables contain little vitamin K, a majority of vegetables have a moderate to high amount of this nutrient.
Some other vegetables rich in vitamin K are kale, collards, beet and turnip greens (but not beet or turnip root), Brussels sprouts, celery and cucumber; incidentally, cucumber contains more vitamin K when eaten in a pickled form.
A number of dried, non-vegetable foods can also provide a healthy dose of vitamin K when consumed. Many herbs are packed with this nutrient, including basil, thyme, parsley and chives; some dried herbs contain more or less vitamin K than their fresh counterparts. Dried fruits, such as prunes and blueberries, are also high in K, as are some hot spices, including chili powder, cayenne pepper, curry powder and paprika.
As an alternative to vegetables or dried goods, one cup of soybeans contains roughly the full daily recommended amount of vitamin K; the exact level varies depending on whether the soybeans are raw, roasted, or cooked. Soybean oil, in addition to olive, canola and rapeseed oil, is another good source for vitamin K.