Foods that are rich in vitamin K include raw amaranth leaves, raw parsley, and raw Swiss chard. They also include cooked kale, raw watercress, cooked spinach and raw spinach. Mustard greens, turnip greens and beet greens as well as fresh basil and collards are also high in vitamin K.
Other foods rich in vitamin K are broccoli and Brussels sprouts.
Vitamin K is a crucial vitamin when it comes to blood clotting because it helps the body manufacture four of the 13 proteins that allow coagulation of the blood. The vitamin was named for the German word "koagulation." There are three forms of vitamin K: K-1, K-2 and K-3. Plants use K-1 to power photosynthesis.
Vitamin K may also support the health of bones in elderly people. Studies show that women who have good levels of vitamin K are less likely to suffer hip fractures.
It is unusual for adults to be deficient in vitamin K, though it's sometimes seen in newborn babies. Vitamin K is not just obtained from food but is actually made by bacteria that live in the digestive system, including a bacteria called bacillus natto. This form of the vitamin is the K-2 type, and the bacteria make it from K-1 and K-3.