Vitamin K Food Sources

27 Mar

Posted by admin as vitamins

Vitamin K is fat-soluble and essential for the synthesis of certain proteins necessary for the clotting of blood. Vitamin k Deficiency, though relatively uncommon, results in impaired clotting of the blood and internal bleeding. Vitamin K. Vitamin K is found naturally in plants and can be produced by bacteria in the intestine.

Being a fat-soluble vitamin, Vitamin K requires the presence of fat in order for it to be absorbed by the body. Therefore, similar conditions that lead to fat malabsorption (defects in the absorption of fat in the body) can also affect blood clotting due to the fact that Vitamin K formation is also affected.

Traditionally known for its use in an aid to blood clotting (the K in vitamin K comes from the German koagulation) the nutrient is usually found in green leafy vegetables such as broccoli and spinach, and in vegetable oils and cereals.

Vitamin K is most commonly found in green leaf-like food like spinach, green tea, cabbage, turnip greens, and brussels sprouts. Certain medicines may interact with vitamin K. Those patients who applied the Vitamin K after the procedure noticed a significant reduction in the severity of bruising. Individuals with vitamin K deficiency are usually more likely to have bruising and bleeding. Dermatologists have recently found Vitamin K to be successful on the treatment of dark circles under the eyes and bruising on the face.

Rich sources of vitamin K include broccoli, Brussels sprouts, cabbage, cauliflower, kale, spinach and soybeans. Cooked dark green vegetables, such as spinach, kale and broccoli, can provide more than one RDA in a single serving. Cow milk is also a good source of the vitamin. Asian soy foods also are excellent vitamin K sources. Hydrogenation of vegetable oils may decrease the absorption and biological effect of dietary vitamin K. Phylloquinone (vitamin K1) is the major dietary form of vitamin K. Bacteria that normally colonize the large intestine synthesize menaquinones (vitamin K2), which are an active form of vitamin K

Leafy green vegetables are a great source of Vitamin K so be sure to eat spinach, kale, broccoli, collard greens, okra, asparagus, cabbage, brussel sprouts, green beans and turnip greens. It is also found in dairy products, corn and soya oil, liver, eggs, fish, seaweed, lentils, potatoes, nuts and alfalfa.

Chicken egg yolk, cow liver, butter and cheese offer you plenty of vitamin K1, an essential dietary form of vitamin K. It is also known as phylloquinone. It is also available in mayonnaise.

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