Vitamin K is fat-soluble necessary for clotting of blood and playing a vital role in the production of prothrombin. There are, in fact, two vitamin Ks: vitamin K1 made by plants, and vitamin K2 of bacterial origin. Without vitamin K every small cut would cause continuous bleeding which may result in death. Bold clotting begins automatically when a tear in a blood vessel is produced but it required vitamin K.

Moreover, vitamin K participates in the synthesis of proteins which mediate the anticoagulation and coagulation. Vitamin K also protects against osteoporosis and oxidative cell damage. More and more functions of vitamin K are discovered by the scientists, yet such discoveries need a lot of verification and evidence. It is certain, however, that vitamin K plays a significant role in human bodies.


Foods rich in vitamin K include:
Lettuce
Spinach
Cabbage
Romaine lettuce
Cow milk
Sprouts
Fresh parsley