Leafy green vegetables, such as spinach, kale, collards, and broccoli, are the best sources of vitamin K. The greener the plant, the higher the vitamin K content. Other significant dietary sources of vitamin K include soybean oil, olive oil, cottonseed oil, and canola oil.
Vitamin K function
Vitamin K is a fat-soluble vitamin. Vitamin K is known as the clotting vitamin, because without it blood would not clot. Some studies suggest that it helps maintain strong bones in the elderly.
Food Sources of vitamin K
The best way to get the daily requirement of vitamin K is by eating food sources. Vitamin K is found in the following foods:
- Green leafy vegetables, such as kale, spinach, turnip greens, collards, Swiss chard, mustard greens, parsley, romaine, and green leaf lettuce
- Vegetables such as Brussels sprouts, broccoli, cauliflower, and cabbage
- Fish, liver, meat, eggs, and cereals (contain smaller amounts)
Vitamin K is also made by the bacteria in the lower intestinal tract.
Vitamin K is used by doctors when treating an overdose of the drug warfarin. Also, doctors prescribe vitamin K to prevent excessive bleeding in people taking warfarin but requiring surgery.
Vitamin K deficiency
Vitamin K deficiency is very rare. It occurs when the body can't properly absorb the vitamin from the intestinal tract. Vitamin K deficiency can also occur after long-term treatment with antibiotics. People with vitamin K deficiency are often more likely to have bruising and bleeding.
If you take blood thinning drugs (such as anticoagulant/antiplatelet drugs), you may need to limit vitamin K foods. You may also need to eat a consistent amount of vitamin K containing foods on a day to day basis if you consume these foods. You should know that vitamin K or foods containing vitamin K can affect how these drugs work.