Leafy green vegetables, such as spinach, kale and mustard greens, are the best sources for vitamin K. Other vegetables, such as Brussels sprouts, cabbage, asparagus and broccoli, are also good sources.
Foods that contain Vitamin K include kale, collard greens, spinach, Brussels sprouts, strawberries and broccoli. Many plant greens, such as mustard greens, beet greens and dandelion greens, are also a top source of the nutrient.
Foods and vegetables that contain vitamin K include green, leafy vegetables, parsley, broccoli and Brussels sprouts. Kale is especially abundant in vitamin K and provides 1180 percent of the daily value of the vitamin. It is followed by spinach, mustard and collard gree...
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 ...
Turnips, beets, onions, rutabaga and pumpkin are some vegetables that are low in vitamin K. Each of these vegetables contains 2 or fewer micrograms of vitamin K per 1 cup serving.
Foods that do not contain vitamin K include many types of meat, seafood and poultry, grain products, such as cornmeal, quinoa, spaghetti, rice, egg noodles, English muffins, macaroni and corn tortillas, many types of mushroom, fruits such as oranges, starfruit, apple ju...
Parsley, chard, kale, watercress and spinach contain the highest levels of vitamin K per 200 calorie serving of vegetables. Mustard, turnip, beet and collard greens contain significant amounts as well. Vitamin K plays a crucial role in the body's ability to effectively ...