Description

How it Functions

Deficiency Symptoms

Toxicity Symptoms

Impact of Cooking, Storage and Processing

Factors that Affect Function

Drug-Nutrient Interactions

Nutrient Interactions

Health Conditions

Form in Dietary Supplements

Food Sources

Introduction to Nutrient Rating System Chart

The following chart shows the foods which are either excellent, very good or good sources of this nutrient. Next to each food name you will find the following information: the serving size of the food; the number of calories in one serving; DV% (percent daily value) of the nutrient contained in one serving (similar to other information presented in the website, this DV is calculated for 25-50 year old healthy woman); the nutrient density rating; and the food's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. For more detailed information on our Nutrient Rating System, please click here.

 

Foods Ranked as quality sources of:
vitamin K
Food Serving
Size
Cals Amount
(mcg)
DV
(%)
Nutrient
Density
World's
Healthiest
Foods Rating
Brussels Sprouts, Boiled 1 cup 60.8 965.64 1207.0 357.1 excellent
Chard, Boiled 1 cup 35.0 245.00 306.3 157.5 excellent
Carrots, Raw 1 cup 52.5 176.90 221.1 75.9 excellent
Green Snap/String Beans, Boiled 1 cup 43.8 97.56 122.0 50.2 excellent
Asparagus, Boiled 1 cup 43.2 91.80 114.8 47.8 excellent
Red Bell Peppers (sliced, raw) 1 cup 24.8 15.64 19.6 14.2 excellent
Strawberries, Fresh 1 cup 43.2 20.16 25.2 10.5 excellent
Egg, Hen, Whole, Boiled 1 each 68.2 23.32 29.1 7.7 excellent
Tomato, Red, Raw, Ripe 1 cup 37.8 10.80 13.5 6.4 very good
Green Peas-Boiled 1 cup 134.4 36.80 46.0 6.2 very good
Avocado, All Varieties 1 cup 235.1 29.20 36.5 2.8 good
Apples 1 each 81.4 6.90 8.6 1.9 good
Milk, Cow, 2% 1 cup 121.2 9.76 12.2 1.8 good
World's Healthiest
Foods Rating
Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

Public Health Recommendations

This page was updated on: 2004-12-30 11:11:26
© 2002 The George Mateljan Foundation