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Vitamin K

Background: 

There are two types of Vitamin K 

  1. Vitamin K1- also known as phylloquinone maintains healthy blood clotting and is found mostly in leafy greens 
  1. Vitamin K2- also known as menaquinone is made from the bacteria that line your digestive tract  

Vitamin K is an essential coenzyme needed in the blood-clotting protein prothrombin as well as other blood-clotting factors. Blood-clotting factors are proteins that circulate in the blood in an inactive form. When they are activated they contribute to forming the protein fibrin used to create a blood clot. Vitamin K also assists in the absorption of calcium content from food which aids in the formation and maintenance of healthy bones. 

Food Sources of Vitamin K: 

Vitamin K1- leafy green such as kale, spinach, turnip greens, swiss chard, mustard greens, parsley, romaine and green lettuce, vegetables such as brussel sprouts, broccoli, cauliflower and cabbage 

Vitamin K2- Some dairy products and fermented food products  

 Did you know? 

Vitamin K is a fat soluble vitamin which means our bodies can readily absorb this vitamin when consumed with fat. Preparing this vitamin with small amounts of fat is the best way our body can absorb the nutrients.