The most important function of Vitamin K is to support normal blood clotting. Vitamin K also keeps bones strong, which helps to prevent osteoporosis. Vegetables, particularly green leafy ones, are the best dietary sources of Vitamin K.
Vitamin K is an essential nutrient. It helps the body with the process of coagulation, which is the formation of blood clots. When a person gets a cut, a blood clot eventually stops the bleeding. Blood clotting is a complicated process that involves at least 12 different proteins. Vitamin K assists these proteins in their clotting activity.
Vitamin K also provides an important function in supporting healthy bones. People who consume foods with sufficient levels of Vitamin K are less likely to experience a bone fracture. Post-menopausal women may be able to maintain their bone density levels and thereby reduce their risk of osteoporosis by consuming adequate Vitamin K.
As of 2015, new research is beginning to demonstrate a link between Vitamin K and coronary heart disease. Some scientific studies have found that low levels of Vitamin K may contribute to stiffer and narrower blood vessels.
The people most at risk of Vitamin K deficiency are newborn babies and individuals with certain diseases such as cystic fibrosis, celiac disease, ulcerative colitis and short bowel syndrome.
The best sources of Vitamin K are green leafy vegetables such as spinach, kale, Swiss chard and collard greens. Other excellent dietary sources include Brussels sprouts, broccoli, blueberries and figs.