Vitamin K: Daily Value and top food sources
Daily Value: 120 µg (FDA, adults and children 4+)
Ranked by how much Vitamin K a typical portion provides, rather than per 100 g. Lists built per 100 g fill up with dried herbs and fortified bars, and nobody eats 100 g of thyme. Portions are the primary household measure USDA records for each food. From the 1000 foods in Bioma Learn. 157 foods are excluded from this ranking: USDA records no household measure for them (we will not call 100 g a portion), or it reports a value so high for one portion that we treat it as a data error, or the food is a dry uncooked staple measured before cooking.
Before you use this number
- If you take anticoagulants, steady matters more than low. People taking warfarin and similar anticoagulants need a consistent vitamin K intake rather than a low one: sudden changes in either direction can increase or decrease the effect of the medicine. Evidence: vitk-04
Share of the Daily Value (120 µg) in one portion. Full amounts in the table below.
| Food | Portion | Amount | % DV |
|---|---|---|---|
| Collards, frozen, chopped, cooked | 1 cup, chopped (170 g) | 1059.4 µg | 883% |
| Collards, cooked, boiled, drained | 1 cup, chopped (190 g) | 772.5 µg | 644% |
| Beet greens, cooked, boiled, drained | 1 cup (1" pieces) (144 g) | 697 µg | 581% |
| Chard, swiss, cooked, boiled | 1 cup, chopped (175 g) | 572.8 µg | 477% |
| Cress, garden, cooked, boiled | 1 cup (135 g) | 517.6 µg | 431% |
| Kale, cooked, boiled, drained | 1 cup (118 g) | 493.8 µg | 412% |
| Brussels sprouts, frozen, cooked, boiled | 1 cup (155 g) | 299.9 µg | 250% |
| Chard, swiss, raw | 1 cup (36 g) | 298.8 µg | 249% |
| Cress, garden, raw | 1 cup (50 g) | 270.9 µg | 226% |
| Broccoli raab, cooked | 1 NLEA serving (85 g) | 217.6 µg | 181% |
| Cabbage, japanese style, fresh, pickled | 1 cup (150 g) | 188.8 µg | 157% |
| Brussels sprouts, frozen | 0.33 package (10 oz) (95 g) | 179.3 µg | 149% |
| Broccoli, frozen, chopped, cooked | 1 cup (184 g) | 162.1 µg | 135% |
| Noodles, egg, spinach, cooked | 1 cup (160 g) | 161.8 µg | 135% |
| Cabbage, mustard, salted | 1 cup (128 g) | 148 µg | 123% |
| Asparagus, frozen, cooked, boiled | 1 cup (180 g) | 144 µg | 120% |
| Chrysanthemum, garland, cooked, boiled | 1 cup (1" pieces) (100 g) | 142.7 µg | 119% |
| Broccoli, frozen, chopped | 1 cup (156 g) | 126.5 µg | 105% |
| Broccoli, cooked, boiled, drained | 0.5 cup, chopped (78 g) | 110.1 µg | 92% |
| Asparagus, canned, drained solids | 1 cup (242 g) | 99.9 µg | 83% |
| Balsam-pear, leafy tips, cooked, boiled | 1 cup (58 g) | 94.6 µg | 79% |
| Broccoli raab, raw | 1 cup chopped (40 g) | 89.6 µg | 75% |
| Chicory greens, raw | 1 cup, chopped (29 g) | 86.3 µg | 72% |
| Chinese, chicken and vegetables | 1 cup (153 g) | 83.7 µg | 70% |
| Cabbage, common, cooked, boiled | 0.5 cup, shredded (75 g) | 81.5 µg | 68% |
What Vitamin K does, how much you need, and what the evidence shows: Vitamin K: the nutrient whose most useful fact is about a medicine →
Related on Bioma
Pages that use this data.
- Which foods are highest in vitamin K? — question
- How much vitamin K do you need per day? — question
- What are the signs of vitamin K deficiency? — question