Food sources of vitamin K

Food sources of vitamin K Vitamin K functions as a coenzyme during the synthesis of the biologically active form of a number of proteins involved in blood coagulation and bone metabolism.

Largest food sources of vitamin K are leafy green vegetables and some oils. Kale, green tea, turnip green, and collard greens are the most abundant food sources.

Kale

Spinach, broccoli, lettuce, and cabbage are also rich sources. Other food sources include egg yolk, cow’s milk and liver as well as soybean oil, olive oil, cotton seed oil and canola oil.

Breads, rice and pastas are poor sources of vitamin K unless formulated with vegetable oils. Addition to fats and oils to mixed dishes is a significant source of vitamin K1.

With the recommended amount for men being 120 mcg per day, many foods have more than that in just one strong. For example, a one cup serving of cooked broccoli has 220 mcg and a one cup cups serving of raw kale has 547 mcg.
Food sources of vitamin K