Cabbage contains vitamin K: consistency matters with warfarin

The amounts in the reference foods

USDA’s final SR Legacy 2018 release reports raw cabbage: 76 mcg per 100 g; raw cabbage: 76 mcg per 100 g. These are named historical reference foods, not measurements of a current package or meal. [1]

What changes the interpretation

The raw cabbage record contains 76 mcg K1 per 100 g. This is not a value for cooked cabbage, sauerkraut or every cabbage variety. NIH ODS advises consistent vitamin K intake during warfarin treatment; a food cannot be declared universally safe or forbidden from one nutrient number. Discuss substantial dietary changes with the treating team rather than changing medication yourself. [1][2]

A hypothetical portion comparison

Imagine a usual 75 g raw-cabbage portion is replaced with 150 g every day. The reference K1 contribution doubles from 57 to 114 mcg. The amount and consistency of the change matter more than treating cabbage as a yes-or-no category. The table uses the explicitly chosen edible weights. Scale a matching per-100-g value by the grams eaten divided by 100; a count of pieces or an unspecified spoonful is not the same denominator. [1]

Hypothetical example — compare the chosen edible portions with the original food descriptions
Food	Chosen portion	Nutrient estimate
Raw cabbage	75 g	57 mcg
Raw cabbage	150 g	114 mcg

Cabbage contains vitamin K: consistency matters with warfarin — original article outline diagram — Original editorial diagram of this article’s sections; no product photograph or clinical finding is depicted.

Sources for this article

USDA FoodData Central — SR Legacy April 2018 composition and portion tables
Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product.
Vitamin K - Health Professional Fact Sheet
Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product.