Sources of vitamin K

Rich sources of vitamin K contain broccoli, cauliflower, kale, Brussels sprouts, cabbage, spinach and soybeans. Cooked dark green vegetables, like spinach, kale and broccoli, can provide above one RDA in a single serving. Cow milk is too a good source of the vitamin. Asian soy foods too are superb vitamin K sources. Hydrogenation of vegetable oils possibly will reduce the absorption and biological outcome of dietary vitamin K. Phylloquinone (vitamin K1) is the main dietary forms of vitamin K. Bacteria that generally colonize the large intestine synthesize menaquinones (vitamin K2), which are an energetic form of vitamin K.