Vitamin K
Vitamin K is a fat-soluble vitamin essential for blood clotting and bone metabolism, activating proteins that control coagulation and calcium binding. The Adequate Intake is 120 µg for men and 90 µg for women. Deficiency leads to impaired clotting and easy bleeding.
- Unit
- µg
- RDA (adult)
- 120 µg
- Functions
- Activating clotting factors for blood coagulation, Supporting bone metabolism (carboxylation of osteocalcin), Regulating calcium deposition in tissues
- Food sources
- Kale, Spinach, Broccoli, Brussels sprouts, Natto, Vegetable oils
- Deficiency
- Excessive bleeding and bruising due to impaired clotting; rare in adults but a risk in newborns.
Richest foods
| Kale, Cooked | Vegetable | 817 mcg |
| Spinach, Cooked | Vegetable | 493.6 mcg |
| Spinach, Raw | Vegetable | 482.9 mcg |
| Kale, Raw | Vegetable | 389.6 mcg |
| Broccoli, Cooked | Vegetable | 141.1 mcg |
| Broccoli, Raw | Vegetable | 101.6 mcg |
| Kiwifruit, Green, Raw | Fruit | 40.3 mcg |
| Edamame, Cooked | Legume | 26.7 mcg |
| Soybean Oil (Vegetable Oil) | Fats & oils | 25 mcg |
| Avocado, Raw, All Varieties | Fruit | 21 mcg |
| Blueberry, Raw | Fruit | 19.3 mcg |
| Grape, Red or Green, Raw | Fruit | 14.6 mcg |
Amount per food's listed serving.