Vitamin K

Vitamin K was discovered by a Danish scientist Henrik Dam in 1929. It is a fat-soluble vitamin. It is also known as Phylloquinone and menaquinones.

Rich source of Vitamin K

  • Kale
  •  Broccoli
  • turnip greens
  • Brussel sprouts
  • Asparagus
  • Kiwi
  • green beans
  • green peas
  • lettuce
  • green cabbage
  • mustard greens
  • soybeans
  • beet greens
  • cauliflower
  • Swiss chard
  • collard greens
  • garden cress
  • romaine lettuce
  • spinach
  • watercress
  • alfalfa
  • Beef liver
  • Carrots
  • egg yolk
  • garbanzo beans
  • cereals (oats, oatmeal, rye, wheat)
  • safflower oil

Uses (Functions) of vitamin K

  • regulates normal clotting of blood and prevents excessive blood loss from injuries
  • acts as an antioxidant to neutralize harmful free radicals that damage cell membranes
  • needed for formation of cartilage, bone and dentine
  • decreases calcium loss and helps maintain bone mass
  • prevents and treats osteoporosis

Vitamin K deficiency problems

  • bruise or bleed easily, such as from a wound, the nose or stomach or intestine, causing blood to be vomited or appear in the stool or urine
  • blood takes longer to clot than normal
  • osteoporosis or low bone mineral density
  • bones fracture easily
  • bleeds in mucous membranes that line areas inside the body
  • Oozing from nose or gums
  • Heavy menstrual periods
  • have a condition that causes the body to not absorb fat properly
  • a disorder in the intestines or biliary tract (liver, gallbladder, and bile ducts)
  • Excessive deposition of calcium in soft tissues