nAME AS MANY SOURCES OF VITAMIN K AS YOU CAN?
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When my dad had a bloodvessel issue (they were breaking) Dr. told him highest VK was in the white pithy part of citrus…especially orange and grapefruit, grapefruit juice also is very high. It helps you to clot. And gf and gfj must be avoided by many heart patients who must keep their blood thin, and keep a low clotting factor. Dark leafy greens are especially good source, and many fresh fruits and veggies with high color have a good amount. Avocado is another especially high content…remember that high color usually means high VK. Vitamin E, and oils such as sunflower and tuna in oil, mayonnaise, fresh basil, thyme and oregano. Tends to be low in dried herbs.
According to the Coumadin Cookbook, foods to be eaten freely because they are LOW in VK are pumpkin, canned or fresh, tofu, watermelon, dried beans, plain only, yogurt, apples, spagetti, shrimp, soy sauce, olives, tea, coffee, milk, corn and corn by products, most fish and scores of other things.
A big factor as stated previously, is to assume that most highly colored fruits and veggies have a good bit of V K in them.
Medical Encyclopedia: Vitamin K Deficiency
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More about Vitamin K Deficiency:
Causes and symptoms
Diagnosis
Treatment
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Prevention
Resources
Definition
Vitamin K deficiency exists when chronic failure to eat sufficient amounts of vitamin K results in a tendency for spontaneous bleeding or in prolonged and excessive bleeding with trauma or injury. Vitamin K deficiency occurs also in newborn infants, as well as in people treated with certain antibiotics. The protein in the body most affected by vitamin K deficiency is a blood-clotting protein called prothrombin.
Description
Vitamin K is a fat-soluble vitamin. The recommended dietary allowance (RDA) for vitamin K is 80 mg/day for the adult man, 65 mg/day for the adult woman, and 5 mg/day for the newborn infant. The vitamin K present in plant foods is called phylloquinone; while the form of the vitamin present in animal foods is called menaquinone. Both of these vitamins are absorbed from the diet and converted to an active form called dihydrovitamin K.
Spinach, lettuce, broccoli, brussels sprouts, and cabbage are good sources of vitamin K, containing about 8 mg vitamin K/kg food. Cow milk is also a good source of the vitamin.
soy beans
beans
cabbage
avocados
asparagus
soybeaners
peas
pickles
kiwifruit
sauerkraut
pea Pods
balone
lentils
kidney Beans
cucumber
carrots
peppers
Pumpkin
Leeks
artichoke
celery
plums
tomatoes
lima Beans
blueberries
meatloaf
mackerel
and i think tofu maybe?