What vegetables have no vitamin K? A comprehensive guide for managing your diet

November 14, 2025 •

4 min read

While few vegetables contain absolutely zero vitamin K, certain varieties like mushrooms and sweet corn have only trace amounts, making them suitable for restricted diets. The notion that all green vegetables must be avoided is a common misconception, but managing intake of higher-K items is key for those on certain medications.

Quick Summary

This guide provides a comprehensive list of vegetables with low or negligible vitamin K content, offering safe dietary options for individuals, especially those on blood-thinning medications like warfarin.

Key Points

Mushrooms and Sweet Corn have negligible vitamin K: Vegetables like mushrooms, sweet corn, and bamboo shoots contain virtually no vitamin K, making them extremely safe for restrictive diets.
Consistency is key for warfarin users: For those on blood thinners, maintaining a consistent daily vitamin K intake is more important than total elimination, as warfarin dosage is adjusted to a typical diet.
Avoid high vitamin K foods in large, inconsistent amounts: Vegetables like kale, spinach, and collard greens have very high vitamin K content and should be eaten consistently or limited, especially by those on warfarin.
Variety is encouraged, even with low K: Incorporating a diverse range of low-vitamin K vegetables ensures a balanced nutrient intake and makes a restrictive diet more sustainable.
Other low-K vegetables include squash, carrots, and potatoes: Beyond the trace-level items, many common vegetables like summer squash, carrots, potatoes, and tomatoes contain very low amounts of vitamin K.
Consult a professional for personalized advice: Always work with a healthcare provider or registered dietitian to manage dietary intake while on medications that interact with vitamin K.

Understanding vitamin K: Why content matters

Vitamin K is an essential, fat-soluble vitamin primarily known for its crucial role in blood clotting. For most people, a diet rich in vitamin K is beneficial. However, for individuals taking blood-thinning medications, particularly warfarin (Coumadin), consistent vitamin K intake is vital for maintaining the medication's effectiveness. This means that instead of completely eliminating all vitamin K, the goal is to manage a stable, consistent intake, which often involves focusing on vegetables with low or negligible amounts.

The role of vitamin K in blood clotting

The liver requires vitamin K to produce proteins called clotting factors. These proteins are responsible for helping blood form clots, a necessary process to stop bleeding after an injury. Warfarin works by interfering with the enzyme that recycles vitamin K, which effectively prolongs the time it takes for blood to clot. Therefore, sudden fluctuations in vitamin K intake can alter the drug's effect, making it either too strong (increasing bleeding risk) or too weak (increasing clotting risk).

A detailed list of vegetables with negligible vitamin K

Though virtually all plants contain some vitamin K, some vegetables have such minimal amounts that they are often considered to have none for practical dietary purposes. These options are excellent choices for creating a varied diet while keeping vitamin K levels low and consistent.

Mushrooms: White, shiitake, and portabella mushrooms are often cited as containing 0 micrograms of vitamin K per serving.
Sweet Corn: Both fresh and canned sweet corn contain a negligible amount of vitamin K per serving.
Bamboo Shoots: Canned bamboo shoots have been measured to contain 0 micrograms of vitamin K.
Beets: Both raw and cooked beets contain a very minimal amount, with some sources listing 0 micrograms per cup cooked.
Turnips: Raw or cooked turnips contain very little vitamin K, with some data suggesting 0 micrograms per cup raw.
Onions: One medium onion contains very low amounts of vitamin K, with studies listing around 1 microgram.
Summer Squash & Zucchini: Both varieties contain very low amounts of vitamin K per cup.
Eggplant: A cup of cooked eggplant contains only a few micrograms of vitamin K.
Sweet Potatoes & Potatoes: A medium baked potato or a cup of sweet potato contains very low vitamin K.
Carrots: Carrots are generally considered a low-K vegetable, with a cup of cooked slices containing minimal amounts.
Peppers: Both red and green bell peppers are safe options with low vitamin K content.
Tomatoes: Tomatoes, raw or cooked, contain relatively low levels of the vitamin.
Cauliflower: Considered a low-vitamin K vegetable and a safe choice for many individuals.

Low vs. high vitamin K vegetables: A comparison table

This table provides a side-by-side comparison of vegetables generally accepted as having low versus high vitamin K levels, based on standard serving sizes. The values are approximate and can vary slightly depending on preparation and specific food source.


Low Vitamin K Vegetables (approx. mcg)	High Vitamin K Vegetables (approx. mcg)
Sweet Corn (1 cup) – 0 mcg	Kale (1 cup, raw) – 113 mcg
Mushrooms (1 cup) – 0 mcg	Spinach (1 cup, raw) – 145 mcg
Bamboo Shoots (1 cup) – 0 mcg	Collard Greens (1/2 cup, boiled) – 530 mcg
Beets (1 cup, cooked) – <1 mcg	Broccoli (1/2 cup, cooked) – 110 mcg
Onion (1 medium) – 1 mcg	Brussels Sprouts (1 cup) – 156 mcg
Summer Squash (1 cup, cooked) – 3 mcg	Turnip Greens (1/2 cup, boiled) – 426 mcg
Potato (1 medium, baked) – 5 mcg	Parsley (1/4 cup) – 246 mcg

Cooking, preparation, and consistency tips

For individuals on warfarin, a consistent daily intake of vitamin K is more important than total elimination. The dosage is often tailored to a person's typical diet, so sudden changes can be problematic.

Variety is Key: Instead of relying on a single vegetable, incorporate a variety of low-vitamin K vegetables into your diet to ensure a broader nutrient intake without significantly altering your vitamin K levels.
Be Mindful of Portion Sizes: For low-K vegetables, portions are less of a concern. However, for moderate-K items like green beans, be consistent with your portion size. For high-K items, consult your doctor or registered dietitian about safe consumption levels.
Consider Cooking Methods: Cooking can slightly impact vitamin K levels, but consistency is more important than the method. Focus on maintaining a regular intake rather than worrying about minor changes.
Watch for Hidden Vitamin K: Be aware that some preparations, like canned fish packed in oil or certain condiments, can contain unexpected amounts of vitamin K. Always read labels.
Stay Hydrated: Drinking plenty of water is always recommended for overall health. Citrus fruits, which are generally low in vitamin K, can be a great addition to water.

Can people on warfarin eat any green vegetables?

Yes, absolutely. Green leafy vegetables are an important part of a healthy diet, and for many on warfarin, complete elimination is not necessary. The key is consistency. By working with a doctor or dietitian, individuals can incorporate small, consistent servings of higher-vitamin K vegetables like spinach or broccoli while having their warfarin dosage adjusted accordingly. It is far more dangerous to inconsistently eat these foods. Vegetables like romaine or iceberg lettuce also have lower vitamin K content than darker leafy greens.

Conclusion

While the search for vegetables with truly zero vitamin K is almost futile, focusing on those with negligible amounts provides plenty of safe, nutritious options for a balanced diet, especially for those managing blood-thinning medication. A consistent intake of low-K vegetables like mushrooms, corn, sweet potatoes, and onions, combined with mindful, consistent portion control of higher-K greens, is the most effective strategy. Always consult your healthcare provider or a registered dietitian to tailor a diet that meets your specific health needs while on blood thinners.

For more detailed guidance, consider consulting an authoritative source like the American Heart Association.

Frequently Asked Questions

Yes, many people on blood thinners can eat green vegetables. The key is to be consistent with the amount consumed, rather than eliminating them entirely. Lower-K greens like romaine and iceberg lettuce are also good options.

Mushrooms are an excellent alternative to high-vitamin K leafy greens, as they contain negligible amounts of vitamin K. They offer a different nutritional profile and can add flavor and bulk to meals without affecting blood thinner medication levels.

Cooking does not significantly impact vitamin K content in a way that would safely remove it from a vegetable. The most important factor for people on warfarin is consistency in the amount of vitamin K consumed daily, regardless of cooking method.

Many fruits are naturally low in vitamin K and are safe for consumption. These include bananas, apples, oranges, peaches, and most citrus fruits.

No, you do not necessarily have to avoid all high-vitamin K foods. The goal is consistent intake. You can include small, regular servings of foods like spinach, with your doctor adjusting your medication dose accordingly. Inconsistent, large servings are what cause problems.

The primary danger is that inconsistent vitamin K intake can cause the warfarin medication to become less effective (increasing clotting risk) or too effective (increasing bleeding risk). This can lead to serious health complications.

Reputable sources like the USDA FoodData Central and nutrition websites like MyFoodData list specific vitamin K content for most foods. Reading nutrition labels and consulting these resources, along with a healthcare professional, is the best approach.