Leafy green vegetables
Vegetables with a green, leafy appearance are some of the best places to receive vitamin K.
Vitamin K is not in all green plants. Broccoli and Brussels sprouts are vitamin-rich. Brussels sprouts contain 156 mcg per cup. Half that, broccoli has 77.5 mcg/cup.
Avocados, which go with virtually everything, contain 32 mcg of vitamin K per average-sized fruit.
Tuna has 12.3 mcg of vitamin K, less than leafy greens but enough to quadruple your consumption with other high-vitamin K foods.
Natto, fermented soybeans, is a Japanese staple. Vitamin K2-rich lunch. Natto includes 850 mcg of vitamin K, more than seven times the daily amount, every ½ cup.
Fruit has less vitamin K than other foods, but it adds up if consumed together. Dried figs have 23.2 mcg per cup, while blackberries and blueberries have 28.5.
Vitamin K-rich soybeans are another source. A cooked cup of beans contains 47.2 mcg. Avoid soybean oil and replace with soybeans.
Cashews provide 9.6 mg of vitamin K per ounce, or 18 pieces. Rich in healthful fats, they help absorb vitamin K.
Chicken breast is the highest vitamin K2-rich meat. Rotisserie chicken has 13 mcg vitamin K per 3 oz.
Cheese vitamin K concentration depends on kind, processing, and fat. A study found that Emmental, Gouda, and Danish blue cheese contain 43–65 mcg of vitamin K2.