Vitamin K Food Reference Chart
Approximate vitamin K content per serving. Consistency matters more than avoidance.
Very High (200+ mcg)High (80-199 mcg)Medium (20-79 mcg)Low (< 20 mcg)
Leafy Greens
| Food | Serving Size | Vit K (mcg) | Level |
|---|---|---|---|
| Kale (raw) | 1 cup, chopped | 547 | Very High |
| Spinach (raw) | 1 cup | 145 | High |
| Collard greens (cooked) | 1/2 cup | 530 | Very High |
| Turnip greens (cooked) | 1/2 cup | 265 | Very High |
| Swiss chard (cooked) | 1/2 cup | 287 | Very High |
| Mustard greens (cooked) | 1/2 cup | 210 | Very High |
| Lettuce, romaine | 1 cup, shredded | 48 | Medium |
| Lettuce, iceberg | 1 cup, shredded | 14 | Low |
| Arugula (raw) | 1 cup | 22 | Medium |
| Watercress (raw) | 1 cup, chopped | 85 | High |
Vegetables
| Food | Serving Size | Vit K (mcg) | Level |
|---|---|---|---|
| Broccoli (cooked) | 1/2 cup | 110 | High |
| Brussels sprouts (cooked) | 1/2 cup | 109 | High |
| Cabbage (cooked) | 1/2 cup | 82 | High |
| Asparagus (cooked) | 4 spears | 48 | Medium |
| Green peas (cooked) | 1/2 cup | 21 | Medium |
| Green beans (cooked) | 1/2 cup | 10 | Low |
| Cauliflower (cooked) | 1/2 cup | 9 | Low |
| Carrots (raw) | 1 medium | 8 | Low |
| Tomato (raw) | 1 medium | 6 | Low |
| Bell pepper, green | 1/2 cup | 6 | Low |
Herbs & Spices
| Food | Serving Size | Vit K (mcg) | Level |
|---|---|---|---|
| Parsley (fresh) | 1 tablespoon | 62 | Medium |
| Basil (fresh) | 5 leaves | 9 | Low |
| Cilantro (fresh) | 1/4 cup | 12 | Low |
| Chives (fresh) | 1 tablespoon | 6 | Low |
| Thyme (dried) | 1 teaspoon | 48 | Medium |
| Sage (dried) | 1 teaspoon | 34 | Medium |
Fruits
| Food | Serving Size | Vit K (mcg) | Level |
|---|---|---|---|
| Kiwi | 1 medium | 28 | Medium |
| Avocado | 1/2 fruit | 14 | Low |
| Blueberries | 1/2 cup | 14 | Low |
| Grapes, green | 1/2 cup | 11 | Low |
| Prunes (dried) | 5 prunes | 28 | Medium |
| Apple | 1 medium | 3 | Low |
| Banana | 1 medium | 1 | Low |
| Orange | 1 medium | 0 | Low |
Oils & Fats
| Food | Serving Size | Vit K (mcg) | Level |
|---|---|---|---|
| Soybean oil | 1 tablespoon | 25 | Medium |
| Canola oil | 1 tablespoon | 10 | Low |
| Olive oil | 1 tablespoon | 8 | Low |
| Butter | 1 tablespoon | 1 | Low |
Fermented & Other
| Food | Serving Size | Vit K (mcg) | Level |
|---|---|---|---|
| Natto | 1 oz (28g) | 313 | Very High |
| Sauerkraut | 1/2 cup | 13 | Low |
| Miso | 1 tablespoon | 8 | Low |
| Green tea (brewed) | 1 cup | 0.3 | Low |
| Egg | 1 large | 4 | Low |
| Chicken breast | 3 oz | 0.3 | Low |
Important:
The goal is consistency, not avoidance. Eat a stable amount of vitamin K each week so your warfarin dose stays effective. Sudden large changes in vitamin K intake can affect your INR. Talk to your doctor before making major dietary changes.
Source: USDA FoodData Central. Values are approximate and may vary by preparation method. Š CoagCompanion