Vitamin K is an essential for blood clotting and promoting bone and heart health. Green plants are a major source of a specific form of a vitamin K called phylloquinone (also known as K1). Microorganisms living in the intestine make another form of vitamin K called menaquinone (or K2). A lot of body tissues like the liver, heart, pancreas, and bone contain vitamin K. Lipoproteins carry vitamin K in the bloodstream. Vitamin K circulates in the blood in small amounts compared to other fat-soluble vitamins
Suboptimal levels of vitamin K may lead to long-term health problems, even though its deficiency is rare. Blood clotting may be impaired, bones may be weakened, and heart disease risk may be increased in case of inadequate vitamin K intake. This is why it is important for you to make sure to obtain plenty of this vitamin from your diet. For most people, the Daily Value (DV) of 120 mcg should prevent insufficiency. We have listed the top ten foods with especially high levels of vitamin K.
Quantity: 1130 mcg per cup
Among the cruciferous vegetables, kale is a leafy green one that is rich in nutrients (vitamins, minerals, antioxidants, and phytochemicals). As kale contains antioxidants, it helps the body eliminate toxins and reduce oxidative stress.
By enabling your body to produce certain proteins involved in clotting, vitamin K aids in blood clotting. A clot helps prevent excessive bleeding. Kale is one of the superfoods and the king source of vitamin K. Among other vitamins and minerals, it is also rich in calcium, potassium, and folate. Kale is one of the best and richest sources of plant-based vitamins when cooked. You can get 817 micrograms of vitamin K from a cup of cooked kale. Cook kale for 5 minutes before eating for better flavor and nutrition.