Vitamin K Food

High Vitamin K Food

Foods that are high in vitamin K contain more than 100 mcg (micrograms) per serving. These include:

• Broccoli (cooked) – ½ cup has 110 mcg.
• Brussels sprouts (cooked) – ½ cup has 109 mcg.
• Greens, beet (cooked) – ½ cup has 350 mcg.
• Greens, collard (cooked) – ½ cup has 418 mcg.
• Greens, turnip (cooked) – ½ cup has 265 mcg.
• Green onions or scallions – ½ cup has 105 mcg.
• Kale (fresh or frozen) – ½ cup has 531 mcg.
• Parsley (raw) – 10 sprigs has 164 mcg.
• Spinach (cooked) – ½ cup has 444 mcg.
• Swiss chard (cooked) – ½ cup has 287 mcg.

Moderate Vitamin K Food

Foods that have a moderate amount of vitamin K contain 25–100 mcg per serving. These include:

• Asparagus (cooked) – 5 spears have 38 mcg.
• Black-eyed peas (dried) – ½ cup has 32 mcg.
• Cabbage (cooked) – ½ cup has 37 mcg.
• Kiwi fruit – 1 medium has 31 mcg.
• Lettuce – 1 cup has 57–63 mcg.
• Okra (frozen) – ½ cup has 44 mcg.
• Prunes (dried) – 5 prunes have 25 mcg.
• Watercress (raw) – 1 cup has 85 mcg.

Low Vitamin K Food

Foods low in vitamin K contain less than 25 mcg per serving. These include:

• Artichoke – 1 medium has 18 mcg.
• Avocado – 1 oz. has 6 mcg.
• Blueberries – ½ cup has 14 mcg.
• Cabbage (raw) – ½ cup has 21 mcg.
• Carrots (cooked) – ½ cup has 11 mcg.
• Cauliflower (raw) – ½ cup has 11 mcg.
• Cucumber with peel (raw) – ½ cup has 9 mcg.
• Grapes – ½ cup has 12 mcg.
• Mango – 1 medium has 9 mcg.
• Nuts – 1 oz. has 15 mcg.
• Pear – 1 medium has 8 mcg.
• Peas (cooked) – ½ cup has 19 mcg.
• Pickles – 1 spear has 14 mcg.
• Pumpkin seeds – 1 oz. has 13 mcg.
• Sauerkraut (canned) – ½ cup has 16 mcg.
• Soybeans (cooked) – ½ cup has 16 mcg.
• Tomato (raw) – 1 medium has 10 mcg.
• Tomato sauce – ½ cup has 17 mcg.

Vitamin K Free Food

If a food contain less than 5 mcg per serving, it is considered to have no vitamin K. These foods include:

• Bread and cereal products.
• Cheese.
• Eggs.
• Fish and shellfish.
• Meat and poultry.
• Milk and dairy products.
• Sunflower seeds.

Actual amounts of vitamin K in foods may be different depending on processing. Talk with your dietitian about what foods you can eat and what foods you should avoid.

Warfarin

Warfarin is a blood thinner (anticoagulant). Anticoagulant medicines help prevent the formation of blood clots. These medicines work by decreasing the activity of vitamin K, which promotes normal blood clotting.

When you take warfarin, problems can occur from suddenly increasing or decreasing the amount of vitamin K that you eat from one day to the next. Problems may include:

• Blood clots.
• Bleeding.

What general guidelines do I need to follow while taking Warfarin?

To avoid problems when taking warfarin:

• Eat a balanced diet that includes:
  • Fresh fruits and vegetables.
  • Whole grains.
  • Low-fat dairy products.
  • Lean proteins, such as fish, eggs, and lean cuts of meat.
• Keep your intake of vitamin K consistent from day to day. To do this:
  • Avoid eating large amounts of vitamin K one day and low amounts of vitamin K the next day.
  • If you take a multivitamin that contains vitamin K, be sure to take it every day.
  • Know which foods contain vitamin K. Use the lists below to understand serving sizes and the amount of vitamin K in one serving.
• Avoid major changes in your diet. If you are going to change your diet, talk with your health care provider before making changes.
• Work with a nutrition specialist (dietitian) to develop a meal plan that works best for you.