Top 10 Foods Highest in Vitamin K

Top 10 Foods Highest in Vitamin K

Vitamin K is an essential vitamin required for protein modification and blood clotting.

Recent studies suggest that vitamin K may play a role in treating osteoporosis and Alzheimer's, and that consuming increased levels of vitamin K can help protect against cancer and heart disease.

Unless you are taking medication to prevent blood clots, like Warfarin or Coumadin, there is no known risk of vitamin K toxicity, and no reason not to eat a lot of it. If you are on Warfarin (Coumadin), please check the article on low vitamin K foods for a Warfarin diet.

Foods high in vitamin K include leafy green vegetables (cooked and raw), broccoli, brussels sprouts, cabbage, pickled cucumber, asparagus, kiwifruit, okra, green beans, and salad greens like lettuce. The current daily value for Vitamin K is 80 micrograms (μg).

Below is a list of foods high in vitamin K. For more, see the extended list of less common foods rich in vitamin K, or view, sort, and filter vitamin K foods using the nutrient ranking tool which lists over 200 foods high in vitamin K.


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Foods High in Vitamin K

Kale leaves 1 Kale
  • 1328% DV (1062μg) Vitamin K per cup cooked
  • 7295% DV (5836μg) per 200 calorie serving
  • 1021% DV (817μg) per 100 grams (3.5 oz)

More dark leafy greens high in vitamin K (%DV per cup cooked)

Spinach (1111% DV), Mustard Greens (1037%), Collards (966%), Beet Greens (871%), Swiss Chard (716%), and Turnip Greens (662%).
Note: Cooking only concentrates the vitamin K in these greens. The raw uncooked forms are also high in vitamin K.

Nutrition Facts for Cooked Kale.
Broccoli Stalk 2 Broccoli
  • 275% DV (220μg) Vitamin K per cup cooked
  • 1008% DV (806μg) per 200 calorie serving
  • 176% DV (141μg) per 100 grams (3.5 oz)
Brussels Sprouts 3 Brussels Sprouts
  • 274% DV (219μg) Vitamin K per cup cooked
  • 974% DV (779μg) per 200 calorie serving
  • 175% DV (140μg) per 100 grams (3.5 oz)
A head of cabbage 4 Cabbage
  • 204% DV (163μg) Vitamin K per cup cooked
  • 1182% DV (945μg) per 200 calorie serving
  • 136% DV (109μg) per 100 grams (3.5 oz)
Pak-Choi (Bok Choy) provides 72% DV of vitamin K per cup cooked.

Nutrition Facts for Cooked Cabbage.
Slices of Cucumber 5 Pickled Cucumber
  • 163% DV (130μg) Vitamin K per cup
  • 157% DV (126μg) per 200 calorie serving
  • 96% DV (77μg) per 100 grams (3.5 oz)
Kimchi contains 82% DV of vitamin K per cup.
Sauerkraut contains 23% DV per cup.


Nutrition Facts for Low Sodium Sweet Pickles.
Asparagus 6 Asparagus
  • 114% DV (91μg) Vitamin K per cup cooked
  • 575% DV (460μg) per 200 calorie serving
  • 63% DV (51μg) per 100 grams (3.5 oz)
Slices of kiwifruit 7 Kiwifruit
  • 91% DV (73μg) Vitamin K per cup
  • 165% DV (132μg) per 200 calorie serving
  • 50% DV (40μg) per 100 grams (3.5 oz)
Sliced Okra 8 Okra
  • 80% DV (64μg) Vitamin K per cup cooked
  • 455% DV (364μg) per 200 calorie serving
  • 50% DV (40μg) per 100 grams (3.5 oz)
Green Beans 9 Green (Snap) Beans
  • 75% DV (60μg) Vitamin K per cup cooked
  • 342% DV (274μg) per 200 calorie serving
  • 60% DV (48μg) per 100 grams (3.5 oz)
A head of lettuce 10 Lettuce
  • 70% DV (56μg) Vitamin K per cup
  • 1967% DV (1574μg) per 200 calorie serving
  • 128% DV (102μg) per 100 grams (3.5 oz)

Other salad greens high in vitamin K (%DV per cup)

Parsley (1230% DV), Garden Cress (339%), Endive (144%), Radicchio (128%), Chicory Greens (108%), and Watercress (106%).

Nutrition Facts for Butterhead Lettuce.

See All 200 Foods High in Vitamin K

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Health Benefits of Vitamin K

Vitamin K Guidelines when taking Warfarin (Coumadin)

The amount of vitamin K you can eat depends on your dosage of Warfarin, but in general...Source: Office of Dietary Supplements Fact Sheet on Warfarin and Vitamin K

Less Common Foods Rich in Vitamin K

#1 Dandelion Greens 724% DV (579μg) in per cup cooked
#2 Pesto 119% DV (95μg) in per 1/4 cup
#3 Jute Potherb (Molokhiya) 117% DV (94μg) in per cup cooked
#4 Broccoli Raab (Rapini) 112% DV (90μg) in per cup
#5 Chinese Broccoli (Gai Lan) 93% DV (75μg) in per cup cooked
#6 Soybean Sprouts 83% DV (66μg) in per cup cooked
#7 Kimchi 82% DV (65μg) in per cup
#8 Celeriac 80% DV (64μg) in per cup
#9 Fennel 68% DV (55μg) in per cup
#10 Edamame 52% DV (41μg) in per cup
#11 Natto 51% DV (40μg) in per cup

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Data Sources and References

  1. USDA National Nutrient Database for Standard Reference, Release 28.
  2. Shearer MJ. The roles of vitamins D and K in bone health and osteoporosis prevention. Proc Nutr Soc. 1997;56(3):915-937.
  3. Booth SL. Skeletal functions of vitamin K-dependent proteins: not just for clotting anymore. Nutr Rev. 1997;55(7):282-284.
  4. Suttie JW. Vitamin K. In: Shils ME, Shike M, Ross AC, Caballero B, Cousins RJ, eds. Modern Nutrition in Health and Disease. 10th ed. Baltimore: Lippincott Williams & Wilkins; 2006:412-425.
  5. Allison (2001). The possible role of vitamin K deficiency in the pathogenesis of Alzheimer's disease and in augmenting brain damage associated with cardiovascular disease. Medical hypotheses 57 (2): 151?5. doi:10.1054/mehy.2001.1307. PMID 11461163.
  6. ODS Fact Sheet on Coumadin - https://ods.od.nih.gov/pubs/factsheets/coumadin1.pdf