Vegetables That Do Not Contain Vitamin K

Which Vegetables Don’t Have Vitamin K?

If you need to limit vitamin K due to underlying health conditions or certain medication use, these veggies are safe to add to your plate.
Which Vegetables Don’t Have Vitamin K?
Everyday Health
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Updated on September 25, 2025
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Vitamin K plays an important role in blood clotting and maintaining strong bones, so you shouldn’t limit the amount you eat unless it’s under the advice of your healthcare provider. Here’s why vitamin K is essential for your body, plus which veggies don’t contain it.

Why Vitamin K Is Important

Vitamin K is essential for the synthesis of four of the 13 proteins your body uses to clot blood, according to the Harvard T.H. Chan School of Public Health. This is important because it allows your body to stop bleeding when you experience a cut or wound.

Who Should Watch Their Vitamin K Intake

If you take blood-thinning medications (such as heparin or warfarin), it’s important to keep track of the vitamin K in your diet because it can sometimes counteract the effects of these medications, according to the Harvard T.H. Chan School of Public Health.

According to the Office of Dietary Supplements, adult men need 120 micrograms (mcg) of vitamin K per day, whereas adult women need 90 mcg of vitamin K daily. However, if you’re taking a medication that could interact with vitamin K, it’s important to talk to your healthcare provider about how much vitamin K you can safely consume.

Veggies That Don’t Have Vitamin K

If your healthcare provider recommends that you eat foods with less vitamin K due to an underlying condition, you won’t find many vegetables that contain absolutely no vitamin K. The following vegetables may be more suitable for you if you have this dietary restriction. According to the U.S. Department of Agriculture’s (USDA) Nutrient Database, these veggies don’t have any vitamin K:

  • 1 cup of canned corn
  • 1 cup of bamboo shots
  • 1 cup of white, shiitake, and portabella mushrooms
  • 1 tablespoon of shallots
  • 1 tablespoon of frozen, chopped onions

The USDA database also shows that several other veggies have less than 1 mcg of vitamin K, but not completely zero. This list includes:

  • 1 cup of turnips
  • 1 cup of parsnips
  • 1 cup of rutabaga
  • 1 cup of canned beans
  • ½ cup of baked potato
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Kayli Anderson, RDN

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Member of American College of Lifestyle Medicine

Kayli Anderson has over a decade of experience in nutrition, culinary education, and lifestyle medicine. She believes that eating well should be simple, pleasurable, and sustainable. Anderson has worked with clients from all walks of life, but she currently specializes in nutrition therapy and lifestyle medicine for women. She’s the founder of PlantBasedMavens.com, a hub for women to get evidence-based, practical, and woman-centered guidance on nutrition and cooking, hormone health, fertility, pregnancy, movement, mental well-being, nontoxic living, and more.

Anderson is board-certified in lifestyle medicine and serves as lead faculty of the American College of Lifestyle Medicine’s (ACLM) "Food as Medicine" course. She is past chair of the ACLM's registered dietitian member interest group, secretary of the women's health member interest group, and nutrition faculty for many of ACLM's other course offerings. She is the coauthor of the Plant-Based Nutrition Quick Start Guide and works with many of the leading organizations in nutrition and lifestyle medicine to develop nutrition content, recipes, and educational programs.

Anderson frequently speaks on the topics of women’s health and plant-based nutrition and has coauthored two lifestyle medicine textbooks, including the first one on women’s health, Improving Women's Health Across the Lifespan.

She received a master's degree in nutrition and physical performance and is certified as an exercise physiologist and intuitive eating counselor. She's a student of herbal medicine and women's integrative and functional medicine. She lives with her husband in the Colorado Rocky Mountains, where you’ll find her out on a trail or in her garden.

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Sandi Busch received a Bachelor of Arts in psychology, then pursued training in nursing and nutrition. She taught families to plan and prepare special diets, worked as a therapeutic support specialist, and now writes about her favorite topics – nutrition, food, families and parenting – for hospitals and trade magazines.

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