Vitamin K is a fat soluble vitamin that has some very important functions in the human body. There are three types of the vitamin, 2 of these are natural, and each has a very similar structure. The vitamin plays an important part in blood coagulation as well as in tissue and bone health. Vitamin K deficiency is rare because the vitamin is recycled in cells and is present in sufficient quantities in a balanced diet. The recommended daily value of vitamin k is 80 mcg (micrograms), but natural vitamin k shows no toxicity and it is safe to exceed this level in most cases (see the did you know subheading below). Let’s find out which foods are high in this important vitamin.
Which foods are high in vitamin K?
The first natural type of vitamin K is mainly found in green vegetable such as spinach, alfalfa, chard, collards, kale, spring onions, cabbage, cauliflower, broccoli, asparagus, Brussels sprouts and many herbs and spices. It is also present in some fruits such as grapes, kiwifruit, prunes and avocado as well as in some cooking oils.
Some of the highest levels of this type of vitamin are found in the dried herbs basil, sage and thyme. These herbs contain approximately 1715mcg of vitamin k per 100 g, which is 2143% of the recommended daily value!
Smaller levels of vitamin k are found in sun dried tomatoes, carrots, celery, soybeans, berries and pears.
The second natural type of vitamin k is found in animal products such as meat, eggs and dairy.
Did you know?
Vitamin k can interfere with blood thinning medicines such as Warfarin and a medical professional may urge a low vitamin k diet in this situation.