Unclotting Vitamin K

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We’re looking at some new multivitamin products at work, and since my last post on Vitamin D, I was wondering what other vitamins I’m missing from my daily diet.  So everyone’s heard of Vitamin A, B, C, D, and E but what’s up with Vitamin K and why did we skip Vitamin F, G, H, and I?  The answer:  a German scientist who discovered this vitamin named it K because of its primary property in blood clotting (or “Koagulation” in German).

Where to Get Vitamin K

Naturally occurring Vitamin K (phylloquinone) comes from foods like green, leafy vegetables and green tea.  Some of my favorite products that are high in Vitamin K are:

  1. Broccoli
  2. Spinach
  3. Kale
  4. Romaine Lettuce
  5. Parsley
  6. Brussel Sprouts (New for me! I just discovered this while at a restaurant last Friday.  I never thought I could like this vegetable.)
  7. Collard Greens (so good!)
  8. Cucumber
  9. Tomato
  10. Blueberry

The other form (menaquinones) comes from bacteria in the gut (yes, healthy bacteria lives in our intestines).  Bacteria in the gut produce a range of vitamin K2 forms, each with side chains composed of a variable number of chemical compounds.  Menaquinones can also be found in food that contains bacteria like cheese and natto, or in animals that also produce the vitamin via their gut bacteria. Continue reading