Vitamin K (Phylloquinone) in Vegetarian Indian Foods: 32 Foods Ranked (IFCT 2017)
Leafy greens come up first when vegetarians look for vitamin K. This guide ranks 32 foods by vitamin K1 (phylloquinone) per 100 g using Table 3 (Fat Soluble Vitamins) of the ICMR-NIN Indian Food Composition Tables 2017 (IFCT 2017), then shows what a serving we chose holds. It ranks the vitamin in the food, not how much the body absorbs, which IFCT does not report, and it gives no requirement because the ICMR-NIN documents we searched list none.
The short answer
By IFCT 2017, fenugreek leaves have the most vitamin K1 of the 32 foods here at 428 µg per 100 g, then drumstick pods at 358 µg, spinach at 325 µg, colocasia leaves at 318 µg and green amaranth leaves at 280 µg. 11 of the 32 are at or above 100 µg per 100 g, and every leafy row here is at or above 69.45 µg. Wheat atta and raw milled rice both have 1.50 µg, and almonds 8.40 µg. Our reading: leaves are far ahead per 100 g, but 100 g of leaves is a lot of leaves and a spoon of sesame is 10 g, so look at the serving table too.
32 foods ranked by vitamin K1 per 100 g
Each row is one IFCT 2017 Table 3 row (fat soluble vitamins), the Phylloquinones (K1, VITK1) column, in µg per 100 g edible portion as listed in the book, mean values as printed, with the number of regions IFCT measured. Only rows measured in 5 or 6 regions are ranked. Leaves, vegetables and fruit are raw, and grains, pulses, nuts and seeds are dry. Wheat atta and raw milled rice tie at 1.50 µg, so their order in the table is only by code. Where IFCT lists several varieties we use one row and name it.
| Food (IFCT 2017 Table 3 row) | Vitamin K1 (phylloquinone) per 100 g | Regions measured |
|---|---|---|
| Fenugreek leaves, raw (methi) (C020) | 428 µg | 5 |
| Drumstick (pods) (D046) | 358 µg | 6 |
| Spinach, raw (palak) (C033) | 325 µg | 6 |
| Colocasia leaves, green (arbi leaves) (C018) | 318 µg | 6 |
| Amaranth leaves, green (chaulai) (C002) | 280 µg | 6 |
| Pumpkin leaves, tender (C030) | 243 µg | 6 |
| Radish leaves (mooli leaves) (C031) | 185 µg | 6 |
| Cauliflower leaves (C017) | 144 µg | 6 |
| Cabbage, green (C015) | 113 µg | 6 |
| Gingelly seeds, black (black sesame, til) (H009) | 110 µg | 6 |
| Gingelly seeds, white (white sesame, til) (H011) | 106 µg | 5 |
| Red gram, whole, dry (whole toor) (B022) | 91.83 µg | 6 |
| Walnut (H021) | 84.92 µg | 6 |
| Pumpkin, orange, round (D066) | 83.70 µg | 6 |
| Baby corn (D042) | 75.05 µg | 6 |
| Beet greens (C009) | 69.45 µg | 6 |
| Soybean, brown, dry (B024) | 45.80 µg | 6 |
| Onion, stalk (D058) | 44.33 µg | 6 |
| Peas, fresh (D061) | 44.22 µg | 6 |
| Red gram dal, dry (toor dal) (B021) | 42.25 µg | 6 |
| Jackfruit, ripe (E030) | 37.00 µg | 5 |
| Ash gourd (D001) | 27.15 µg | 6 |
| Capsicum, green (D033) | 24.66 µg | 6 |
| Tomato, ripe, hybrid (D075) | 24.12 µg | 6 |
| Ladies finger (bhindi) (D056) | 21.52 µg | 6 |
| Strawberry (E063) | 19.81 µg | 6 |
| Carrot, orange (gajar) (F002) | 18.35 µg | 6 |
| Cauliflower (D036) | 14.33 µg | 6 |
| Green gram, whole, dry (whole moong) (B011) | 12.63 µg | 6 |
| Almond (H001) | 8.40 µg | 6 |
| Rice, raw, milled (A015) | 1.50 µg | 6 |
| Wheat flour, atta (A019) | 1.50 µg | 6 |
Rows measured in fewer than 5 regions are left out: for example drumstick leaves (C019, 3 regions, 479 µg), ponnaganni (C029, 2 regions, 574 µg) and red amaranth leaves (C003, 1 region, 312 µg). Curry leaves, coriander leaves and red chillies (G010, G009 and G022, 6 regions each, 275, 274 and 274 µg) are eaten in grams, so they are left out of this ranking.
Vitamin K1 in a serving, with weights we chose
IFCT lists food per 100 g, so a serving needs a weight, and these are ours. Each figure is the value per 100 g times the grams, divided by 100, to the nearest 0.01 µg.
| Serving (weights are ours) | Vitamin K1 (phylloquinone) |
|---|---|
| 100 g raw spinach (C033) | 325.00 µg |
| 50 g raw fenugreek leaves (methi) (C020) | 214.00 µg |
| 100 g green amaranth leaves (C002) | 280.00 µg |
| 100 g drumstick pods (D046) | 358.00 µg |
| 100 g raw green cabbage (C015) | 113.00 µg |
| 100 g fresh peas (D061) | 44.22 µg |
| 100 g green capsicum (D033) | 24.66 µg |
| 100 g ripe tomato (hybrid) (D075) | 24.12 µg |
| 100 g ladies finger (bhindi) (D056) | 21.52 µg |
| 100 g cauliflower (D036) | 14.33 µg |
| 10 g black sesame (H009) | 11.00 µg |
| 20 g walnuts (H021) | 16.98 µg |
| 20 g almonds (H001) | 1.68 µg |
| 30 g whole toor, dry (B022) | 27.55 µg |
| 30 g toor dal, dry (B021) | 12.68 µg |
| 40 g whole wheat flour (atta) (A019) | 0.60 µg |
What the numbers say
- Leaves lead per 100 g. Fenugreek leaves have 428 µg and spinach 325 µg, so 50 g of raw fenugreek leaves holds about 214.00 µg and 100 g of raw spinach about 325.00 µg.
- Cabbage and drumstick pods are high too. Raw green cabbage has 113 µg and drumstick pods 358 µg per 100 g.
- Sesame is high per 100 g, small in a spoon. Black sesame has 110 µg and white sesame 106 µg per 100 g, so 10 g of black sesame holds about 11.00 µg.
- Cereals and almonds are low. Wheat atta and raw milled rice have 1.50 µg and almonds 8.40 µg per 100 g.
The same Table 3 also gives vitamin E: see vitamin E-rich vegetarian foods. For other nutrients in the same greens, see iron-rich vegetarian foods, magnesium-rich vegetarian foods and folate-rich vegetarian foods, and for calories in the same vegetables, see calories in common Indian vegetables.
What the requirement documents say
We searched the ICMR-NIN 2020 brief note on nutrient requirements for Indians (6 pages) and the Dietary Guidelines for Indians 2024 (148 pages) for vitamin K and for phylloquinone on 24 Oct 2026 and found no vitamin K figure in either, so this page quotes none and does not turn the serving figures into a share of any requirement. IFCT 2017 itself says (section 3.16, printed page xxii, PDF page 29) that vitamin K data are given as phylloquinone in plant foods and menaquinone in animal foods, estimated using liquid chromatography.
What this page leaves out
- How much vitamin K anyone needs: the documents we searched give no figure, and we did not read another source.
- Absorption and cooking: IFCT 2017 reports the vitamin in the raw or dry food, not how much the body takes up or what is left after cooking, and we did not read a source that gives this for Indian foods.
- Menaquinone (K2) in animal foods, cooked values and foods with no IFCT row (roti, cooked dal, curd, tofu), fortified foods and supplements.
- Rows measured in fewer than 5 regions, and spices and garnishes eaten in grams.
- Whether you have enough vitamin K, and whether any food or supplement suits you with your medicines: only a doctor can tell you that.
A note on health
This article is general educational content, not medical advice. It does not say that any food prevents or treats any condition or low vitamin K. If you are pregnant or breastfeeding, follow a restricted diet, have a medical condition, take medicines or have been told your vitamin K is low, talk to a doctor or registered dietitian about your own situation before changing your diet or taking any supplement. If you take a blood thinner such as warfarin or acenocoumarol, keep your vitamin K intake consistent and talk to your doctor before changing what you eat (see the FAQ below).
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Join the NYUS waitlistFrequently asked questions
Which vegetarian foods have the most vitamin K?
In IFCT 2017 Table 3, per 100 g, the highest vitamin K1 (phylloquinone) values among the 32 foods here are fenugreek leaves (C020) 428 µg, drumstick pods (D046) 358 µg, spinach (C033) 325 µg, colocasia leaves (C018) 318 µg, green amaranth leaves (C002) 280 µg, and tender pumpkin leaves (C030) 243 µg. These are raw or dry foods, as IFCT lists them, and IFCT 2017 has no rows for cooked foods.
Which form of vitamin K does IFCT 2017 list?
IFCT 2017 says vitamin K data are given as phylloquinone in plant foods and menaquinone in animal foods, estimated using liquid chromatography (section 3.16, printed page xxii, PDF page 29). The column used here is vitamin K1 (phylloquinone) in µg per 100 g, and this page covers plant foods only.
How much vitamin K is in a serving of spinach, methi or cabbage?
By our arithmetic from IFCT 2017 Table 3, 100 g of raw spinach holds about 325.00 µg of vitamin K1, 50 g of raw fenugreek leaves about 214.00 µg and 100 g of raw green cabbage about 113.00 µg. The serving weights are ours, and these are raw-food values, not what is left after cooking.
How much vitamin K do I need?
This page gives no vitamin K requirement. We searched the ICMR-NIN 2020 brief note on nutrient requirements (6 pages) and the Dietary Guidelines for Indians 2024 (148 pages) for a vitamin K figure on 24 Oct 2026 and found none. This page does not say whether you are getting enough and does not recommend supplements. If you take medicines or think your intake may be low, ask a doctor or registered dietitian.
I take warfarin or another blood thinner. Does vitamin K in food matter?
Yes. The US NIH Office of Dietary Supplements says vitamin K can have a serious and potentially dangerous interaction with blood thinners such as warfarin and acenocoumarol. It says: "People who are taking warfarin and similar anticoagulants need to maintain a consistent intake of vitamin K from food and supplements because sudden changes in vitamin K intakes can increase or decrease the anticoagulant effect." Keep your vitamin K intake consistent and talk to your doctor before changing what you eat.
Sources
- ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017). Table 3 (Fat Soluble Vitamins), Phylloquinones (K1, VITK1) column (µg), per 100 g edible portion, rows opened and read from the PDF on 24 Oct 2026: A015 (PDF page 101); A019, B011 (PDF page 102); B021, B022, B024, C002 (PDF page 103); C009, C015, C017, C018, C020 (PDF page 104); C030, C031, C033, D001 (PDF page 105); D033 (PDF page 106); D036, D042, D046, D056 (PDF page 107); D058, D061, D066, D075 (PDF page 108); E030 (PDF page 110); E063, F002 (PDF page 112); H001, H009, H011 (PDF page 115); H021 (PDF page 116). Section 3.16 on vitamin K, printed page xxii (PDF page 29).
- ICMR-NIN, Nutrient Requirements for Indians 2020, brief note and ICMR-NIN, Dietary Guidelines for Indians 2024: searched for vitamin K on 24 Oct 2026, no figure found.
- US National Institutes of Health, Office of Dietary Supplements, Vitamin K: Fact Sheet for Health Professionals (updated 22 Oct 2026, opened 24 Oct 2026), section "Interactions with Medications", warfarin (Coumadin) and similar anticoagulants: "People who are taking warfarin and similar anticoagulants need to maintain a consistent intake of vitamin K from food and supplements because sudden changes in vitamin K intakes can increase or decrease the anticoagulant effect." The same section names acenocoumarol.
The serving weights and the serving figures are NYUS's own arithmetic, and every sentence starting "Our reading" is NYUS opinion, not from a study. Names in brackets are our matching to the IFCT row names.