Vitamin K is an essential vitamin required for protein modification and blood clotting.
Recent studies suggest that vitamin K may play a role in treating osteoporosis and Alzheimer's and that consuming increased levels of vitamin K can help protect against cancer and heart disease.
Unless you are taking medication to prevent blood clots, like Warfarin or Coumadin, there is no known risk of vitamin K toxicity, and no reason not to eat a lot of it. If you are on Warfarin (Coumadin), please check the article on low vitamin K foods for a Warfarin diet.
Foods high in vitamin K include leafy green vegetables (cooked and raw), broccoli, brussels sprouts, cabbage, pickled cucumber, asparagus, kiwifruit, okra, green beans, and salad greens like lettuce. The current daily value for Vitamin K is 120 micrograms (μg).
Below is a list of foods high in vitamin K. For more, see the extended list of less common foods rich in vitamin K, or view, sort, and filter vitamin K foods using the nutrient ranking tool which lists over 200 foods high in vitamin K.
|#1 Dandelion Greens||482% DV (579μg) in per cup cooked|
|#2 Pesto||79% DV (95μg) in per 1/4 cup|
|#3 Jute Potherb (Molokhiya)||78% DV (94μg) in per cup cooked|
|#4 Broccoli Raab (Rapini)||75% DV (90μg) in per cup|
|#5 Chinese Broccoli (Gai Lan)||62% DV (75μg) in per cup cooked|
|#6 Soybean Sprouts||55% DV (66μg) in per cup cooked|
|#7 Kimchi||55% DV (65μg) in per cup|
|#8 Celeriac||53% DV (64μg) in per cup|
|#9 Fennel||46% DV (55μg) in per cup|
|#10 Edamame||34% DV (41μg) in per cup|
|#11 Natto||34% DV (40μg) in per cup|