Vitamin K

Vitamin K is a fat-soluble vitamin known as the “clotting” vitamin.  The K comes from the German word Koagulation – our blood would not clot without it. (Warfarin or Coumadin is a vitamin K antagonist because it inhibits coagulation).

To consume the amount of Vit K associated with decreased risk of hip fracture in the Framingham Heart Study, and individual would need to eat 1/2 c chopped broccoli or a large salad of mixed greens every day.

vitamin K – eat the following:

FoodCalsDRI/DV

Kale                      36                             1180%

Spinach                41                              987%

Mustard Greens   36                          922%

Collard Greens     63                          858%

Beet Greens         39                          774%

Swiss Chard         35                          636%

Turnip Greens      29                          588%

Parsley                 11                             554%

Broccoli                55                          245%

Brussels Sprouts56                            243%

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566462/

calcium in tandem with vitamin K2 may well be the solution for bringing necessary bone benefits while circumventing an increased risk for heart disease.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042573/

Vitamin K inhibits the growth of Myeloma cells

http://www.ncbi.nlm.nih.gov/pubmed/24647393

Dietary intake of vitamin K is associated with a reduced risk of cardiovascular, cancer or other causes of mortality.