Vitamin K in vegetables: leafy greens are concentrated K1 sources

Raw vegetables on an equal-weight basis

USDA SR Legacy gives 482.9 mcg vitamin K1 per 100 g raw spinach, 389.6 mcg for raw kale, 101.6 mcg for raw broccoli and 24.1 mcg for raw iceberg lettuce. K1 is the form measured in these entries; the numbers should not be relabeled as vitamin K2. [1]

The raw-versus-cooked distinction

A cup of loosely packed raw leaves and a cup of cooked greens have different weights. Water loss and packing can make a cooked cup appear much more concentrated. The appropriate comparison retains both the preparation and edible grams. These historical values describe reference foods, not the exact crop, storage history or dish served today. [1]

A hypothetical salad portion

A 30 g raw-spinach portion gives about 144.87 mcg K1. The same weight of iceberg lettuce gives 7.23 mcg. That difference can matter when tracking a stable diet during warfarin treatment. ODS emphasizes consistency rather than abrupt dietary changes; discuss substantial changes with the anticoagulation team. [1][2]

Hypothetical example — apply reference composition to specified hypothetical portions
Raw vegetable, 30 g	K1 estimate
Spinach	144.87 mcg
Kale	116.88 mcg
Broccoli	30.48 mcg
Iceberg lettuce	7.23 mcg

Vitamin K in vegetables: leafy greens are concentrated K1 sources — 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.