food content of vitamin k

food content of vitamin k

Raw cauliflower, raw brussels sprouts, raw kale, green tea, turnip greens, spinach, tomatoes, raw parsley, raw swiss chard, runner beans, cooked broccoli, cooked soybeans, vegetable oils such as olive, cottonseed, soybean, and canola. Hydrogenation of oils may decrease the absorption and effect of vitamin K.

Example:

1 Tbs olive oil = 6.6 mcg

1 cup cooked broccoli = 420 mcg

1 Tbs mayonnaise = 11.9 mcg

1 cup raw parsley = 324 mcg