Foods Containing Vitamin K

Sources Of Vitamin K And Vitamin K Supplements

Vitamin K is available as vitamin K1 or phylloquinone, in plants. This is converted to Vitamin K2 or menaquinone in the intestine. This process is catalyzed by the intestinal bacteria. Synthetic vitamin K is referred to as menadione or vitamin K3. Vitamin K is essential for the prevention of bleeding, in case of bruise or injury. It is necessary, especially in case of gall bladder, liver or digestive system problems. Vitamin K is also essential for the synthesis of certain protein carriers that aid in the transport of calcium.

Hardening of blood vessels is seen in case of low dietary intake of vitamin K. Hardening of arteries results in heart failure and cardiac diseases. It also prevents the formation of tumor. Deficiency of vitamin K results in poor coagulation, which in turn increases the bleeding time. Intake of certain medications for the heart also decreases the clotting time, thereby resulting in its deficiency. Anticoagulant medications and bile acid sequestrants, such as colestipol and cholestyramine result in hindrance of vitamin K absorption.

Food Sources For Vitamin K

Vitamin K is a fat soluble vitamin. It is seen to be deficient in individuals with celiac disease, obstructive jaundice, chronic pancreatitis, liver disease, bypass surgery and chronic diarrhea. Typical symptoms of deficiency are eye hemorrhage, nose bleed, bleeding gums, unexplained bruising, nasal bleeding and bleeding in the gastro intestinal tract.

Foods that is rich in vitamin K aids in proper coagulation of blood. Vitamin K is an antioxidant which protects the system from oxidative damage. This is attributed to the scavenging action of free radicals, which in turn results in degenerative diseases, such as cataract, atherosclerotic plaques, cancer and osteoporosis. It also maintains the bone density of individuals. Vitamin K is seen to occur in abundant quantities in Brussels sprouts, Swiss chard, spinach, mustard greens, turnip, green tea, cabbage, broccoli, green beans, kale and asparagus. Carrots and green peas are also good sources of vitamin K. Other food sources of vitamin K are 

soya beans, cereals, broccoli, cabbage, wheat bran and cauliflower.

Fresh foods are abundant in vitamin K. They are resistant to moisture and heat. Normal cooking fails to result in any kind of loss. Vitamin K is destroyed by light, oxidizers, acid and base. Freezing foods decrease the vitamin K content of foods. About one hundred grams of raw spinach has 483 micrograms of vitamin K, whereas teh same amount of frozen spinach has only 377 micrograms.

Posted in: Vegetables,Vitamins and Minerals