Description

Vitamin K is an essential vitamin that is important for the synthesis of several coagulation factors. Patients on coumadin need to keep their dietary intake of vitamin K constant once they are titrated to the proper dose. A sudden change in intake can increase or decrease the level of anticoagulation with consequent risks for bleeding or thrombosis.


Source of vitamin K:

(1) daily diet

(2) vitamins

 

The amount of vitamin K in common foods is shown in the following table that shows those foods and beverages with an amount >= 1 microgram per 100 grams of the food. The table in PT-104 includes foods with trace or fractional quantities of the vitamin.

 

 Food

µg/100g

 Food

µg/100 g

abalone, raw

23

meatloaf

6

almond oil

7

melon, raw

1

amaranth leaf, raw

1140

milk, dry, whole

2

apple peel, green

60

mint leaf, cooked

860

apple peel, red

20

mint leaf, raw

230

apricots, canned, water packed with skin

5

miso

11

artichockes, raw

14

mustard greens, raw

170

asparagus, raw

40

navy beans, raw

2

avocados, raw

40

nightshade leaf, cooked

700

barley flour

1

nightshade leaf, raw

620

beans, snap, raw

47

oatmeal, instant, dry, plain

3

beets, raw

3

olive oil

49

blueberries, canned, heavy syrup

6

onions, raw

2

bran flakes

2

onions, spring

207

bread

3

parsley, cooked

900

broccoli, cooked

270

parsley, raw

540

broccoli, raw

205

parsnips, raw

1

Brussels sprouts, raw

177

peaches, raw

3

Brussels sprouts, top leaf

438

peanut butter, smooth type

10

buckwheat flour, whole groats, cooked

7

peas, edible-podded, raw

25

butter

7

peas, green, cooked

23

cabbage, raw

145

peas, green, raw

36

cabbage, red, raw

44

peppers, sweet, raw

17

cabbage, turnip, raw

2

pickles, dill

26

canola oil

141

pinto beans, raw

10

carrots, cooked

18

pistachio nuts, dried

70

carrots, raw

5

plums, raw

12

cauliflower, cooked

10

potato chips

10

cauliflower, raw

5

potatoes french fried, prepared

5

celery, raw

12

potatoes with skin, baked

4

Chayote leaf, cooked

270

pretzels, hard

1

Chayote leaf, raw

200

puffed wheat, plain

2

cheese, cheddar

3

pumpkin, canned

16

chili con carne

2

purslane, raw

381

chives, raw

190

rice, white, uncooked

1

chrysanthemum, garland, raw

350

safflower oil

11

coffee, brewed

10

sauerkraut, canned

25

coleslaw

57

seaweed, laver, green

4

coriander leaf, cooked

1510

seaweed, laver, purple

1385

coriander leaf, raw

310

sesame oil

10

corn oil

3

sesame seeds, dried

8

cowpeas, common, raw

5

soy milk

3

crackers, saltines

2

soybean oil

193

cranberry sauce, canned, sweetened

1

soybeans, dry roasted

37

cream, sour, cultured

1

soybeans, raw

47

cucumber skin, raw

360

spaghetti sauce, meat-based

4

cucumber with skin, raw

19

spinach leaf, raw

400

cucumber without skin, raw

2

spinach stalk, raw

6

egg yolk, raw

2

squash, skin

80

endive, raw

231

squash, summer, without skin, raw

3

grapes, raw

3

sunflower oil

9

kale leaf, raw

817

sweetpotatoes, canned

4

kidney beans, raw

19

Swiss chard leaf, raw

830

Kiwifruit, raw

25

tea leaves, black (nonbrewed)

262

leek, rare

14

tea leaves, green (nonbrewed)

1428

lentils, raw

22

tofu, regular, raw

2

lettuce butterhead, raw

122

tomato juice, canned

4

lettuce leaf, raw

210

tomato sauce, canned

7

lima beans, raw

6

tomatoes, ripe, raw

6

mackerel, raw

5

top shell, raw

3

Malabar gourd leaf, raw

22

turnip greens, raw

251

margarine

51

walnut oil

15

mayonnaise

81

watercress, raw

250

 

amount of vitamin K in micrograms =

= (amount of vitamin K per 100 grams of the foodstuff) * (number of grams ingested per day) / 100

 

total intake of vitamin K in micrograms =

= SUM(amount of vitamin K in all ingested food and vitamins)


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